tag:blogger.com,1999:blog-8949931881031387563Sun, 13 Nov 2016 19:20:55 +0000sweetschocolatedessertdessertsparty foodcakesavoryfruitbiscuitsafternoon teagluten freenon-bakebakingspecial occasionmealscakessnackssummerbreadindividual dessertsdinnereasyChristmascookiesdecoratingstrawberriesbreakfastentertaininggiftscake decoratingcupcakeslemonlight dessertVegetariancoconutcustardnon bakeroseswinter dinnersbrowniesChristmas ideaaccompanimentschocolatesnon cookpastryquicksliceMeringueappetiserscheesecakechilledfondantherbsmoussepiehealthyrolled fondantValentine's DaybeverageicingvegetablesFriday mealSRCbirthdaycaramelchocolate fillingscitruscreamdecorationdecorationsfondant rosesganachehigh teahow to makeicecreampuddingsaucessavoriessouptutorialbananachickenfrozenhors d'oeuvresice creammeatmeatlessmintmuffinspastaraspberriessidestarttrufflesvalentines day recipebaby showerbarsberriesbeveragesbreakfast in bedcandycocoacookingcream cheesedrinksgumpasteicing workjellyloafno bakepetit fourpizzarecipesaladscrollsslicessweettreatsChocolate Fudge SauceEasterMarshmallowSecret Recipe Clubappleavocadobutter icingbutterfly cakescoffeedisassembled dessertdrinkflourlessfoodfrenchfrozen dessertitalianjamlemon curdlimemacaroonsmain mealmealmorning teapancakespotatoesreviewrumsavouryseafoodside dishsmoothiespicesstrawberrytomatoveggieswinter dessertBrandy snapChef's ToolboxChocolate FudgeIndianalmondsappetizersapple pieapplesbabybaconbananasbrisbanebunsburgerbuttercakebutterscotchcentrepiececheesecheesecakeschild's birthdaycinnamoncupcakedamperdipengagementfamilyfamily favouritefavouritefillingfridayfudgegarnishgifthazelnutsheartshot cross bunicedkidskids recipelasagnemangomangoesnutellaorangepartiespeanut butterpeppermintpoultryprawnspumpkin souprefreshingroses wedding cakerum ballssecret recipeshortbreadsnacksorbetsour creamspinachspongesquarestartsweddingwhite chocolateyogurt3D cakeBanoffi PieCake toppersCointreauCooking ChalengeDucth apple pieEuropean cuisineEuropean foodGood Food and wine showJamie OliverMarshmallow cremeMoon pieMoroccanMuleRavioliSt. Patrick's DayTim Tamsadult foodaeroafter dinner mintsafter school ideasaiolialcoholbaby foodbaileysbaptismbarbeefbeer tastingbeetrootblack forestbrandy snap basketsbuttercreambutternutcajun chickencakcake expo brisbanecapsicumcasserolecauliflowercelebrationcheapcheats recipescheese plattercherrychickpeachocolate ripplechocolate ripple cakechoux pastrychristeningchristening cakechurroscocktailcowchcream horncrepecrocumbouchecroissantscrumblecrumble muffinscup cakescurrycustard slicedairydinner rollsdoll cakedonutsdoughnutsdutcheating outeggselephant earsfarm animal cakefestivefingerfoodflanflowerflowersfonduefreezeablefreezerfruit slicefungidtgingerbeergourmetgourmet Gardensgrainsgreenshearthearty mealholidayshome made fondanthomecookerhow to ripen bananasiced teaiconic cakesimpressiveinspirationjaffajellycakekitchen tealacelamingtonlayer cakelemon lime meringue pielemon meringuelemon meringue pielemonslimoncelloliqueurlovelunchbox ideamake aheadmarinademarscaponemicrowavemille-feuilleminimississippi mud cakemochamother's daymud cakemushroomnapoleonsno cooknon alcoholicnutsoatmealonionoreospalmiersparfaitpearpeoniespeppermintspestopeter rabbit themepikeletspopcornpotato.product reviewprofiterolesproposal recipespumpkinrawred velvetrestaurantricericebubblesroastrocketrocky road reciperollsrosemaryrumballssagesalmonsalsascone mixsconesscrambled eggsseasoningself saucingself-saucingsidesimpleslider bunssnickerssoufflesteakstewsubstitutessugarsugar cookiessugar crystalssugar puff ballssugar veilsweet potatotaginetandooriteatea caketeapot caketeddythymetiramisutoffeetoffee fillingtomato souptomatoestopiary diytoppingstortetotatoestraditiontreattriflevanillavanilla sliceveganvegetablevegieswagon wheelswalnuts sweetswatermelonwinewrapsyo yo biscuitszucchiniLick The SpoonPart of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twainhttp://lickthatspoon.blogspot.com/noreply@blogger.com (Louise)Blogger315125tag:blogger.com,1999:blog-8949931881031387563.post-4403368682447938945Mon, 05 Sep 2016 22:19:00 +00002016-09-05T18:19:13.269-04:00bakingbiscuitscookiesraspberrieswhite chocolateRaspberry & White Chocolate Chunk Biscuits<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-XPRaYe_mA9A/V83na5lNI4I/AAAAAAAAF2g/0GNrEgWdcIIicG8bsvifFuBeZeaAvJ5bQCLcB/s1600/IMG_0289blogscript.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-XPRaYe_mA9A/V83na5lNI4I/AAAAAAAAF2g/0GNrEgWdcIIicG8bsvifFuBeZeaAvJ5bQCLcB/s640/IMG_0289blogscript.jpg" width="426" /></a></div><br /><br /><a href="https://3.bp.blogspot.com/-UcecGSjvliw/V83nVgvE9KI/AAAAAAAAF2Y/RGqGYtLcTSIs0LANjqRT0Fy5bzwX_RKNACLcB/s1600/IMG_0087blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-UcecGSjvliw/V83nVgvE9KI/AAAAAAAAF2Y/RGqGYtLcTSIs0LANjqRT0Fy5bzwX_RKNACLcB/s640/IMG_0087blog.jpg" width="640" /></a><br />RASPBERRY &amp; WHITE CHOCOLATE CHUNK BISCUITS (Adapted from <a href="https://www.carnation.co.uk/Recipes/58/Raspberry-and-White-Chocolate-Chunk-Cookies">Carnation</a>)<br /><br />225g butter, softened<br />225g sugar<br />170g sweetened condensed milk<br />350g self raising flour<br />150g white cooking chips<br />175g frozen raspberries<br /><br />Preheat the oven to 180C (160C for fan forced ovens). Grease and line baking trays.<br />Cream the butter, sugar and condensed milk in a large bowl until pale.<br />Mix in the flour and then fold in the chocolate chips and raspberries. (if you use frozen raspberries like I did, the end result will be prettier because they do not start leaking juices through the mixture when frozen. When fresh or defrosted, the juices can lead to a purple muddled look throughout the dough. If you are using fresh raspberries, instead of mixing them in, you could press it into the dough after you roll it into balls.)<br />Roll the dough into smooth round walnut sized balls, spacing them from others on the tray by about 2 inches to leave room for spreading.<br />Bake for 15-18 minutes, or until the edges become lightly golden. Remove from the oven and set aside for 5 minutes before placing on a cooling rack. Store in airtight container.<br /><br />NOTES: You can roll the dough into a sausage shape and cover in plastic wrap and freeze. Cut the dough with a sharp knife and bake from frozen. You can also refrigerate the dough for a few weeks prior to cooking if you like.<br /><br />Makes 30<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-gFk64C36G58/V83nEyjsDTI/AAAAAAAAF2Q/JGp4ePMmg8cRrxsucmDbG09HCBE9xmbrQCLcB/s1600/IMG_0024blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-gFk64C36G58/V83nEyjsDTI/AAAAAAAAF2Q/JGp4ePMmg8cRrxsucmDbG09HCBE9xmbrQCLcB/s640/IMG_0024blog.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/--NkO5vvczIg/V83nNkhAM4I/AAAAAAAAF2U/1CNfKiY_N3gsf0Q1Fl3RDePSLxRjbgO0wCLcB/s1600/IMG_0078blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/--NkO5vvczIg/V83nNkhAM4I/AAAAAAAAF2U/1CNfKiY_N3gsf0Q1Fl3RDePSLxRjbgO0wCLcB/s640/IMG_0078blog.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rmhIaKuRabI/V83nfWsqDZI/AAAAAAAAF2k/J7_KrM6uyMIPVOYt05Eiyfy3yjWjQgbhgCLcB/s1600/IMG_0289lighter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-rmhIaKuRabI/V83nfWsqDZI/AAAAAAAAF2k/J7_KrM6uyMIPVOYt05Eiyfy3yjWjQgbhgCLcB/s640/IMG_0289lighter.jpg" width="426" /></a></div><br /><br />http://lickthatspoon.blogspot.com/2016/09/raspberry-white-chocolate-chunk-biscuits.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-7653638881236655089Fri, 01 Jul 2016 01:08:00 +00002016-06-30T21:11:52.763-04:00cakcake decoratingchocolatedecoratingdecorationflowergumpastemississippi mud cakemud cakepeoniesMississippi Mud Cake and Gumpaste Peonies I put aside the supermarket brand rolled fondant and went to a proper cake decorating shop for the goods recently. It was time to step up the cake decorating game, and I decided I'd give the whole thing one last whirl with more professional ingredients and see if it made a difference. I was sick of the frustration that came with tearing fondant, modeled creations that wouldn't dry and had no flexibility and no ability to hold up when rolled thinly. I was at the point where I was considering giving up cake decorating all together-it was one mess after another. Every youtube tutorial I watched, I saw the ingredients being so roughly handled and they still held their shape. I was missing something.<br />Then I bought gum paste. My whole view on decorating changed, as I discovered most of my struggles were due to inferior products. Yes, you can use rolled fondant instead of gum paste, but the difference in results is sizable. I also used CMC powder with these large peony creations, which reduced the drying time significantly (I highly recommend this stuff if you live in a humid climate like I do!) To make the peonies lighter, I also used small round foam balls for the centre. I highly recommend using a foam mat, rolling tool and the easy peony cutters for beautiful, gum paste creations that could grace any special occasion cake.<br />As usual, I made <a href="http://www.taste.com.au/recipes/2969/mississippi+mud+cake">Mississippi mud cake</a>s with premium bourbon whiskey. The peonies were made with the easy peony cutters which made for quicker creations without all the wiring involved. The cake also has decorations of edible lace sugar veil, and was covered with aqua fondant. The peonies were dusted with pink petal dust. I love this contrast! What is your favourite colour combination?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-UwRcRYx8vac/V3W_wt6r4CI/AAAAAAAAF1Y/nDpYq1T7lMQgWftxMIJ3HHUHpErB8CHqwCLcB/s1600/IMG_6833e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-UwRcRYx8vac/V3W_wt6r4CI/AAAAAAAAF1Y/nDpYq1T7lMQgWftxMIJ3HHUHpErB8CHqwCLcB/s640/IMG_6833e.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-_LCx8zNqpEc/V3W8sipZKHI/AAAAAAAAF1M/cUvxKzqcKhUZ68R54RE5iRSe8uA3qpb6gCLcB/s1600/IMG_6669e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-_LCx8zNqpEc/V3W8sipZKHI/AAAAAAAAF1M/cUvxKzqcKhUZ68R54RE5iRSe8uA3qpb6gCLcB/s640/IMG_6669e.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-TNMbGzgIy6Y/V3W8rrKuxgI/AAAAAAAAF1I/DcW864qdZnAs5KjkZUJF6ltGPBVYSe68wCLcB/s1600/IMG_6672e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-TNMbGzgIy6Y/V3W8rrKuxgI/AAAAAAAAF1I/DcW864qdZnAs5KjkZUJF6ltGPBVYSe68wCLcB/s640/IMG_6672e.jpg" width="426" /></a></div><br />http://lickthatspoon.blogspot.com/2016/06/mississippi-mud-cake-and-gumpaste.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-5865101753901173358Thu, 16 Jun 2016 05:43:00 +00002016-06-16T01:44:44.920-04:00bacondinnerfamilyfavouritelasagnemealpastapumpkinsavorysavourytomatoPumpkin & Bacon LasagneHere's another nostalgic recipe from the other side of the family. It's loosely based on one of my husband's family favourites. His mum had created the recipe, but it was just something she kept in her head, not a written thing. I got the gist of it, added a few of my own bits and bobs, and have written up the recipe for sharing.<br />At first I was highly skeptical about how the pumpkin and tomato would mesh, but this wonderful marriage of flavours has to be tasted to be believed-it's honestly even better than a meat lasagne-and I have a wonderful recipe for that too! The bacon pieces scattered through the golden cheesy white sauce that tops this great family meal really makes it sing.&nbsp; You could easily leave out the bacon for a vegetarian meal if you so desired.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-HiN_cYATK8Y/V1ohMdaIBLI/AAAAAAAAFzo/LBumN9-zcsA7JyI2dgSgDJlZXE37sfl5gCLcB/s1600/IMG_3803BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-HiN_cYATK8Y/V1ohMdaIBLI/AAAAAAAAFzo/LBumN9-zcsA7JyI2dgSgDJlZXE37sfl5gCLcB/s640/IMG_3803BLOG.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-S-xfCc4op3Q/V1on4OfYxrI/AAAAAAAAFz4/LDpBHsqXE8kIsOgWLXh-ad_3tH4eje2WACLcB/s1600/IMG_3911blogit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-S-xfCc4op3Q/V1on4OfYxrI/AAAAAAAAFz4/LDpBHsqXE8kIsOgWLXh-ad_3tH4eje2WACLcB/s640/IMG_3911blogit.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Jp-hSyuV84g/V1oVCItHQ6I/AAAAAAAAFzM/IioBilUb_9wj08gERdYw9aa6Jyev9kHPgCLcB/s1600/IMG_3792BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-Jp-hSyuV84g/V1oVCItHQ6I/AAAAAAAAFzM/IioBilUb_9wj08gERdYw9aa6Jyev9kHPgCLcB/s640/IMG_3792BLOG.jpg" width="426" /></a></div><br />PUMPKIN &amp; BACON LASAGNE<br /><br />800g-1kg pumpkin, peeled, deseeded and cubed<br />1/2 cup sour cream or cream<br />3x chicken stock cubes<br />1/2 cup hot water<br />700g jar tomato passata<br />400g can diced tomato<br />1 tsp garlic, crushed <br />1 tsp mixed herbs<br />1-2 boxes dried lasagne sheets<br />2 tbsp butter<br />3 tbsp plain flour<br />1 cup cheese, grated<br />2 cups milk<br />3 tbsp Parmesan cheese<br />80g diced bacon<br /><br /><br />Place diced pumpkin in a saucepan with water covering the top. Cook until soft. Strain the water and place the pumpkin in a blender with the sour cream, chicken stock and water. Puree until smooth.<br />In a saucepan heat up the passata, diced tomatoes, garlic and herbs until warm.<br />Heat the oven to 180C. <br />Place a layer of the pasta sheets on the bottom on the 9x13 inch lasagne dish. Top with a layer of the tomato mixture. Place another layer of the pasta sheets over the tomato mixture. Spread a layer of the pumpkin puree over these pasta sheets. Repeat, alternating the tomato mixture with the pumpkin puree between the layers of pasta until exhausted (the ingredients, not you!)<br />The last layer should end with pasta sheets.<br />To make the white sauce which covers these pasta sheets, place the butter and flour in a saucepan on low heat. When the butter melts, quickly whisk the butter into the flour while pouring in a little of the milk at a time, to make a smooth paste. Add the remaining milk and heat through. Add the grated cheese and stir through, and continue stirring until it has melted, and the white sauce is thick.<br />Pour this white sauce over the final pasta layer. Sprinkle with Parmesan and cooked bacon pieces.<br />Cook in preheated oven for approximatey one hour, or until the top layer forms a golden cheesy crust.<br />Cool for 10 minutes before serving.<br /><br />Serves 8<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-Gleqtrjs1h0/V1oR-ZGKbzI/AAAAAAAAFy8/MQcT-oxX-bwaq7Jy1ZdeF8BMPP7MQualgCLcB/s1600/IMG_3767BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Gleqtrjs1h0/V1oR-ZGKbzI/AAAAAAAAFy8/MQcT-oxX-bwaq7Jy1ZdeF8BMPP7MQualgCLcB/s640/IMG_3767BLOG.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-EFHRmWVIUBM/V1oWn1zSLpI/AAAAAAAAFzY/9j3n5-IHSbM9r3ssCEp-jnEcmKmqwKGOACLcB/s1600/IMG_3941BLOG1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-EFHRmWVIUBM/V1oWn1zSLpI/AAAAAAAAFzY/9j3n5-IHSbM9r3ssCEp-jnEcmKmqwKGOACLcB/s640/IMG_3941BLOG1.jpg" width="640" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-z_lzqOUA4qw/V1o1MEtWprI/AAAAAAAAF0o/aFglwzLBMkco9NegcyM_KrmdYiBHOEq3gCLcB/s1600/IMG_3693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-z_lzqOUA4qw/V1o1MEtWprI/AAAAAAAAF0o/aFglwzLBMkco9NegcyM_KrmdYiBHOEq3gCLcB/s640/IMG_3693.JPG" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-tqvNusOikAY/V1otMBVzDvI/AAAAAAAAF0U/E1qtVt1XPSEu3XjlL24TPjOm0_p_gor0QCLcB/s1600/PicMonkey%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-tqvNusOikAY/V1otMBVzDvI/AAAAAAAAF0U/E1qtVt1XPSEu3XjlL24TPjOm0_p_gor0QCLcB/s640/PicMonkey%2BCollage.jpg" width="640" /></a></div>&nbsp; <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-r90Sa6fR6V4/V1otLj2YnfI/AAAAAAAAF0Q/icNDgMMhGTcjnzJqhiUiIx_QSxOAY8CfACLcB/s1600/PicMonkey%2BCollage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-r90Sa6fR6V4/V1otLj2YnfI/AAAAAAAAF0Q/icNDgMMhGTcjnzJqhiUiIx_QSxOAY8CfACLcB/s640/PicMonkey%2BCollage1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-ogtH5iO52_M/V1otJBQzzYI/AAAAAAAAF0I/OFtORh-ODZIK0mJf6zvpl-uoVZ1pAbXLACLcB/s1600/PicMonkey%2BCollage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-ogtH5iO52_M/V1otJBQzzYI/AAAAAAAAF0I/OFtORh-ODZIK0mJf6zvpl-uoVZ1pAbXLACLcB/s640/PicMonkey%2BCollage2.jpg" width="640" /></a></div><br /><br />http://lickthatspoon.blogspot.com/2016/06/pumpkin-bacon-lasagne.htmlnoreply@blogger.com (Louise)1tag:blogger.com,1999:blog-8949931881031387563.post-5332143167802737056Thu, 09 Jun 2016 23:53:00 +00002016-06-09T19:53:19.346-04:00brownieschocolatecocoafamily favouritetraditionwalnuts sweetsMum's Fudgy Chocolate BrowniesHand written recipes. Passed down from generation to generation.<br />The exact same flavours, textures and appearance experienced by those carrying the same genes, decades apart. There's something exquisite in the thought of family traditions, things enjoyed on repeat-those delightful family classics.<br />This is one of those family classics. It's mum's brownie recipe, and it's a real winner. I've tried other brownie recipes and I just can't find one quite as nice. It's fudgy, chocolatey and moist-simply delectable. Today my kids are making it and it's being enjoyed my the third generation. I hope it passes to many more!<br />What's your best family favourite? <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-DSP53lj7-VM/Vz5Dx-3guCI/AAAAAAAAFxI/w8lPAJIOpgg-rNKAIG0N9BcECWZz9pNOwCLcB/s1600/IMG_1531blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-DSP53lj7-VM/Vz5Dx-3guCI/AAAAAAAAFxI/w8lPAJIOpgg-rNKAIG0N9BcECWZz9pNOwCLcB/s1600/IMG_1531blog.jpg" /></a></div><br />MUM'S BROWNIES <br /><br />1 cup (250g) butter <br />1 cup cocoa powder<br />2 cup brown sugar, firmly packed<br />4 eggs<br />1 tsp. vanilla<br />1 cup plain flour<br />1/2 tsp salt<br /><br /><br />Icing:<br />1/3 cup cocoa powder<br />2 tbsp butter, melted<br />1/4 cup (60ml) cream&nbsp; <br />2 cups icing sugar<br />1 tsp vanilla essence<br />Walnuts to decorate (optional)<br /><br />Preheat your oven to 180C.<br />Melt butter and remove from heat. Stir through the cocoa and brown sugar until combined.<br />Beat in the eggs and vanilla. Next, blend in the flour and salt. Spoon the batter into a greased and lined 18x18 square baking dish. Bake for 15-20 minutes. Remove from heat and set aside to cool.<br /><br />To make the icing, place all the ingredients in a bowl, and whip on high until thick and smooth. Cut the edges off the cooled brownie, then cut into two. Lather one with icing, then place the other half on top and smooth on the remainder. You can use a fork to draw a line pattern in the top, and sprinkle crushed walnuts on the finished product if desired. Cut and serve!<br /><br />NOTES: You can omit a tablespoon or so of the flour to make for a slightly fudgier brownie. Yum! <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FrOcRmjFLKk/Vz5QW0lZxsI/AAAAAAAAFxY/BR25Trz7uf8hDlBOa1F7ywZI4wWQHCpRgCLcB/s1600/IMG_1491blogit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-FrOcRmjFLKk/Vz5QW0lZxsI/AAAAAAAAFxY/BR25Trz7uf8hDlBOa1F7ywZI4wWQHCpRgCLcB/s640/IMG_1491blogit.jpg" width="426" /></a></div><br /><br /><br />http://lickthatspoon.blogspot.com/2016/06/mums-fudgy-chocolate-brownies.htmlnoreply@blogger.com (Louise)2tag:blogger.com,1999:blog-8949931881031387563.post-4233353783707600722Thu, 09 Jun 2016 02:59:00 +00002016-06-08T22:59:02.508-04:00cakecaramelchocolatecustardfreezerlayer cakeno bakeno cookpeanut buttersnickersTo Die For Snickers Bar Cake<br />It's almost been a year since I made this crazy decadent Snicker's bar cake for my hubby's birthday. I lost it's photos among the craziness that&nbsp; followed two weeks later-the birth of my youngest son. Sometimes I feel like that newborn phase creates a mayhem that no one who hasn't been through it understands. For me that usually lasts the first year after baby is born. I'm coming out of the fog, people! Paddy is almost one, and while I still don't get any more than two hours sleep in a row max, I'm seeing the light at the end of the tunnel (through droopy eyes.)<br />Baby experience or not, you may have a "food baby" after eating this cake, which is just a giant replication of your good old Snicker's Bar. It is seriously one of the richest most decadent things I have ever eaten, and I can't believe that my husband and I tackled this thing on our own. This is really the type of cake you could have at a party, it goes a long way because you cant eat too much at one sitting.<br />If you're not throwing a party, you could consider cutting this in half and freezing a portion. I had to feed half of this to the birds in the end because it took us that long to work our way through it that the custard began to go bad-it was such a shame I had not thought to freeze part of it!<br />It's insanely impressive in appearance and in taste, with decadent layers of Snickers, chocolate ganache, caramel, peanut butter custard, chocolate custard and biscuit. To die for! <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-z5Fbpex60ns/VYseC5ib0oI/AAAAAAAAFlQ/EkRlR68LGDE/s1600/IMG_4493blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-z5Fbpex60ns/VYseC5ib0oI/AAAAAAAAFlQ/EkRlR68LGDE/s640/IMG_4493blog.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b7Pb8tXNqBQ/VYsjm6Ef7vI/AAAAAAAAFmA/MIY6DkTs06M/s1600/IMG_4603BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-b7Pb8tXNqBQ/VYsjm6Ef7vI/AAAAAAAAFmA/MIY6DkTs06M/s640/IMG_4603BLOG.jpg" width="640" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-n3LON6So8jY/VYse77Ney5I/AAAAAAAAFlY/MhEZinqWS9s/s1600/IMG_4496BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-n3LON6So8jY/VYse77Ney5I/AAAAAAAAFlY/MhEZinqWS9s/s640/IMG_4496BLOG.jpg" width="426" /></a></div><br />SNICKERS BAR CAKE (Heavily adapted from <a href="http://www.bakersroyale.com/snickers-cake/">Baker's Royale</a>)<br /><br />2 packets of rectangle <a href="http://www.arnotts.com.au/products/plain-biscuits/">Arnott's Milk Coffee Biscuit</a><a href="https://www.blogger.com/null">s</a><br />12-14 mini sized snickers bars, chopped<br /><br /><u>Pudding:</u><br />2/3 cup corn flour (corn starch)<br />1 cup granulated sugar<br />pinch salt<br />6 cups cold whole milk<br />1 tbsp vanilla extract<br />3/4 cup dark chocolate, chopped<br />3/4 cup smooth peanut butter<br /><br /><u>Ganache Pouring Sauce:</u><br />2/3 cups dark chocolate<br />1 tbsp heavy cream<br />4 tbsp icing sugar (powdered sugar)<br />4-5 tbsp warm water<br /><u><br /></u><u>Caramel Sauce:</u><br />2 tbsp honey<br />2 tbsp butter<br />1/2 cup brown sugar<br /><br /><u>To make the pudding and assemble the main:</u><br />In a large heat proof bowl, place the corn flour, sugar, salt and milk. Beat with electric beaters until well combined. Transfer to a heavy based saucepan. Over a very low heat, stir continuously until thick enough to coat the back of the spoon and leave ribbons when drizzled on itself.<br />Add vanilla and stir through to combine. Divide the mixture in half. Add the chocolate to one half, and the peanut butter to the other half. Stir both separately to combine thoroughly. Line a 8x8 pan or two 4x8 loaf tins with grease-proof paper, with the sides of the paper hanging over the edges for easy removal. Line the bottom with a layer of the biscuits laid side by side, breaking any biscuits that don't fit to make a good base. Spread a thin layer of the chocolate pudding over this biscuit base. Make the second layer of biscuit over this. Spread with a layer of the peanut butter pudding. Continue until the pudding is used up, and finish the top with the final biscuit layer. Cover in plastic wrap and place in the freezer for 3-4 hours. Half an hour before removal make the ganache pouring layer.<br /><br /><u>To make Ganache Pouring Sauce:</u><br />Place heavy cream and chocolate in a bowl over another bowl of hot water. Let sit for 5 minutes before stirring through until smooth. Add the powdered sugar and mix until until smooth. Add the water a tablespoon at a time until pouring consistency is reached.<br />Remove the cake from the freezer. Pull the paper sides to release the cake from the tin. Place on a serving platter. Pour the ganache over the top biscuit layer to cover. Sprinkle with the chopped snickers bars. Then make the caramel sauce to finish the cake off.<br /><br /><u>To make the caramel sauce:</u><br />Place honey, butter and sugar in a small saucepan over a low flame. Stir as the butter melts, continuing until the mixture boils. Cool for a minute or two before quickly drizzling over the top of the cake (this dries quickly in the pot, so make haste)<br />You can return the cake to the freezer to firm up before cutting, or serve straight away. Semi freezing is advised for nice neat cuts.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Beq3qWlJaLo/VYsfy3WWkZI/AAAAAAAAFlk/vw67TkqO0ik/s1600/IMG_4502BLOH.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-Beq3qWlJaLo/VYsfy3WWkZI/AAAAAAAAFlk/vw67TkqO0ik/s640/IMG_4502BLOH.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5kJiqG9U-Nw/VYsgoDsq0LI/AAAAAAAAFl0/lK81sGwrVjQ/s1600/IMG_4511BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-5kJiqG9U-Nw/VYsgoDsq0LI/AAAAAAAAFl0/lK81sGwrVjQ/s640/IMG_4511BLOG.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PwjKpXNECxQ/VYslJYK0O3I/AAAAAAAAFmM/NUfVHfHpuZ4/s1600/IMG_4629BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-PwjKpXNECxQ/VYslJYK0O3I/AAAAAAAAFmM/NUfVHfHpuZ4/s640/IMG_4629BLOG.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HrQbRGIZIqs/VYsmAmYDF3I/AAAAAAAAFmU/pE6hw9fOHxA/s1600/IMG_4653BLOG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-HrQbRGIZIqs/VYsmAmYDF3I/AAAAAAAAFmU/pE6hw9fOHxA/s640/IMG_4653BLOG.jpg" width="426" /></a></div><br /><br />http://lickthatspoon.blogspot.com/2016/06/to-die-for-snickers-bar-cake.htmlnoreply@blogger.com (Louise)1tag:blogger.com,1999:blog-8949931881031387563.post-2321319430294371288Mon, 06 Jun 2016 04:47:00 +00002016-06-06T01:24:03.290-04:00adult foodafternoon teachocolatecocoacoconutgiftrumrum ballssnackstreatDecadent Creamy Rum BallsI sit here with a large glass of green smoothie. It's chlorophyll packed, vitamin packaged and nutritious, to counteract a week of indulgent eating in Melbourne. Alright, one smoothie isn't going to cut it, but these drinks are becoming a regular, and I feel good! I'll tell you what else feels really good-belly laughs. Yes, I had a really good one the other night. It concerned coming home to my little family after my "annual leave" to hear my 5 year old son talk repeatedly of these great "chocolate energy balls" that daddy put in his lunchbox. There was talk of how there were a few left over for other lunches. Chocolate energy balls this, chocolate energy balls that.<br />Thinking Dad must have bought some new fandangled treat when he went shopping, I thought little more of it-until I saw a few remaining energy balls in the refrigerator on a late night raid.<br />Chocolate energy balls.<br />Laced with good, and I mean, very good, lashings of Mount Gay Rum. Not chocolate energy balls, but adult only style rum balls.<br />All of a sudden I envisioned my son at school writing his letters a little less than precise, reeking of Mount Gay Rum. Fumes on the breath. Teacher's eyes bulging a little at the recognition of the scent of liquor surrounding a kiddo in her class.<br />No wonder they were so good.<br />Before I left for Melbourne I made my hubby some of these delicious adult treats, but I fear the Tupperware slice container made them look rather child friendly and fooled him. I mean, there's not so much rum in them to affect a kid, but still, it make me cackle wildly in the dead of night.<br />Next time he requests those "chocolate energy balls" for his lunchbox, I'll be holding off on the booze!<br />I took a container of these "energy balls" on the plane with me to Melbourne to give to my mum as a gift. I got stranded for a good few hours at a train station in the city and, not having eaten for about 8 hours, retrieved them from my bag and started on my lunch of decadent creamy rum balls. While I indulged, I watched a man scrounge through a garbage bin and thought about offering him a few. Then I was distracted in that moment by a woman sitting in a cafe. She started vomiting all over the cafe table-violent vomiting. The man ran away from the bin in a screaming rage at an invisible person.<br />Eventful and random morning. I continued eating through the box of rum balls-feeling very fortunate all of a sudden. Sorry Mum.<br />This recipe comes from my good friend Ursula, and they are her specialty. She made me a lovely gift box full of them for me at Christmas, and I knew I had to get her to share the recipe with me. They are so delicious-definitely not your average rum balls. The Secret I think is in the addition of butter. They are creamy! Decadently creamy, chocolatey and rummy. Moorish.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-OXS_bIGSDD4/V1T5-Ow4wLI/AAAAAAAAFyI/0M8PB5c6i8wUh1gNqrvXQYxR7guQoB6kACLcB/s1600/IMG_3147blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-OXS_bIGSDD4/V1T5-Ow4wLI/AAAAAAAAFyI/0M8PB5c6i8wUh1gNqrvXQYxR7guQoB6kACLcB/s640/IMG_3147blog.jpg" width="640" /></a></div><br /><br />URSULA'S DECADENT CREAMY RUM BALLS<br /><br />2 cups icing sugar<br />1 cup desiccated coconut<br />1/2 cup plain flour<br />1/2 cup dark cocoa powder<br />2-3 tbsp good quality rum<br />2 tbsp vanilla extract/essence<br />125g melted butter<br /><br />Mix all the dry ingredients in a medium sized bowl. Add the rum, vanilla and melted butter to the dry mixture. Combine thoroughly. Roll into bite sized balls and refrigerate until ready to consume.<br /><br />NOTE: if the mixture is a little too dry and the balls do not hold together well, add a tiny little bit of water or rum until the texture is corrected.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N9zeaKTGz14/V1UATdguc6I/AAAAAAAAFyY/PbZg2hnAMCIaqhMFCvoYbf9OPeDo2TcEwCLcB/s1600/IMG_3174blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-N9zeaKTGz14/V1UATdguc6I/AAAAAAAAFyY/PbZg2hnAMCIaqhMFCvoYbf9OPeDo2TcEwCLcB/s640/IMG_3174blog.jpg" width="426" /></a></div><br /><br /><br /><br />http://lickthatspoon.blogspot.com/2016/06/decadent-creamy-rum-balls.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-6418770240280696834Fri, 27 May 2016 03:10:00 +00002016-05-31T17:03:33.123-04:00chickpeafridayhealthymealsmeatlessricespinachstewtomatoveganVegetarianSpanish Chickpea & Spinach Stew (Garbanzos con Espinacas)I totally love my sweets and processed foods, but you only realise how they lack when you eat something that is delicious, nutritious and made of good, unprocessed natural ingredients. I find myself taking a spoonful and sitting up a little straighter, and thinking "Why the heck don't we eat like this everyday?"<br />It's the type of food that fills you with a sense of nurturing your system. You find yourself thinking on this food often, wanting more of it in the future, yet being completely satisfied and not needing more after a serve. All that processed food leaves you feeling momentarily satisfied, then almost instantly wanting more. It's like a drug. It doesn't fill you.<br />That's why I usually don't buy cereals for my kids, but give them porridge made on milk instead. After a bowl of cereal, my kids are asking me for snacks. After a bowl of porridge, I don't hear the word snack for a few hours.<br />This is one of those high fibre, super nutritious and utterly delicious meals that eaves your tummy feeling happy for a long time. If you're vegan or vegetarian, this is also the perfect meal for you and will leave you with a happy face as well.<br />It's great for meat free Fridays if you're Catholic like I am. (In case you where unaware, we traditionally don't eat meat on Fridays. Fish is permissible.) If you totally need your meat in every meal, shredded roast chicken is perfect in this dish too.<br />Whip this up and your house will be smelling amazing, with infusions of garlic, onion, paprika and cumin. You can serve with rice or cous cous- pasta would probably go well too! Buen provecho!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-Xo41JNMSw1Y/V0epMZ0aysI/AAAAAAAAFxo/Xrpb6upGQNo-L_4M16WUfALepVMssyRqgCLcB/s1600/IMG_2187blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-Xo41JNMSw1Y/V0epMZ0aysI/AAAAAAAAFxo/Xrpb6upGQNo-L_4M16WUfALepVMssyRqgCLcB/s640/IMG_2187blog.jpg" width="426" /></a></div><br />SPANISH CHICKPEA AND SPINACH STEW (Adapted from <a href="http://www.lazycatkitchen.com/spanish-chickpea-spinach-stew/">Lazy Cat Kitchen</a>)<br /><br />2 tbsp oil<br />2 heaped tsp crushed garlic<br />1 medium red onion, finely chopped<br />3 tsp ground cumin<br />1 1/2 tsp smoked paprika<br />salt and pepper to taste<br />2 tsp brown sugar (optional)<br />2x 400g tins diced tomatoes<br />1 tbsp tomato paste<br />1 1/2 cups cooked chickpeas<br />100g baby spinach, stalks removed<br />1/4 cup almond flakes<br /><br />Heat up the oil in a large fry pan. Add the onion and cook on medium with the lid on, until almost translucent. Add the garlic and cook, stirring a little, for two minutes.<br />Add the spices and stir through the onion and garlic mix, careful not to burn these ingredients.<br />Add tomato paste, combine thoroughly.<br />Pour in the tomatoes, and season with salt and pepper to your taste. (At this point you can add the optional sugar if your tomatoes are very tangy, or just leave out.)<br />Turn the heat to low and let the sauce thicken, with no lid on. Stir it from time to time so that it doesn't burn.<br />Stir in the chickpeas. Lastly, add the spinach and heat until wilted. Garnish with the almonds. Scoop generous serving on rice and enjoy!<br /><br />SERVES 4 <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bzbZJHneuCE/V0e0adDDKDI/AAAAAAAAFx4/DqKmx9KEq98kFKzr8shf2erEC3s1iykPgCLcB/s1600/IMG_2210blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-bzbZJHneuCE/V0e0adDDKDI/AAAAAAAAFx4/DqKmx9KEq98kFKzr8shf2erEC3s1iykPgCLcB/s640/IMG_2210blog.jpg" width="426" /></a></div><br /><br />http://lickthatspoon.blogspot.com/2016/05/spanish-chickpea-spinach-stew.htmlnoreply@blogger.com (Louise)1tag:blogger.com,1999:blog-8949931881031387563.post-3093504807310581847Tue, 17 May 2016 23:25:00 +00002016-05-17T19:25:40.997-04:00biscuitscookiesfondant rosesgiftsgumpasteheartsrosessugarsugar cookiesDecorated Heart Sugar Cookies with Gumpaste RosesThis Mother's Day I asked my kiddies what they would like to make for mum, and my eldest daughter pulled out the cookie cutters. Mr 5 pored through a recipe book and pointed out a recipe for sugar cookies-so we got to it. I knew these gorgeous cookies would make the perfect budget friendly gift!<br />How important is involving children in cooking? I think it's a crucial life skill that needs to be encouraged at a very young age. I've vowed not to let one child of mine leave home without a good set of cooking skills under their belt-and not only the essentials. If you're wondering how to instill a love for cooking in your kids, there's a <a href="http://www.bbcgoodfood.com/howto/guide/guide-cookery-skills-age">wonderful guide to cooking skills </a>outlining appropriate cooking tasks listed by age, starting from three years and up. As painfully slow and messy it can be, I always allow my kids to get involved when I'm baking. They're too small to do much yet, but they do love activities like beating, rolling, measuring, sifting, licking the spoon....<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BqXMH4-5X1A/VzacYBUedxI/AAAAAAAAFwU/hfmP7Gw0tt8CUeceiD7FRkTMfJK_o4iZACLcB/s1600/IMG_0710blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-BqXMH4-5X1A/VzacYBUedxI/AAAAAAAAFwU/hfmP7Gw0tt8CUeceiD7FRkTMfJK_o4iZACLcB/s640/IMG_0710blog.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/--euDAFGghaI/VzaehyDXtnI/AAAAAAAAFwo/yWmYCeCTIy0l1fNwkIDzyswv46w4Cvs2gCLcB/s1600/IMG_0698blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/--euDAFGghaI/VzaehyDXtnI/AAAAAAAAFwo/yWmYCeCTIy0l1fNwkIDzyswv46w4Cvs2gCLcB/s640/IMG_0698blog.jpg" width="640" /></a></div><br /><br />BASIC SUGAR COOKIES <span style="font-size: x-small;">(Adapted by Love Food pg.16)</span><br /><br /><span style="font-size: small;">115g butter, softened</span><br /><span style="font-size: small;">55g caster sugar</span><br /><span style="font-size: small;">1 tsp finely grated lemon rind</span><br /><span style="font-size: small;">1 egg yolk</span><br /><span style="font-size: small;">175g plain flour</span><br /><br /><span style="font-size: x-small;"><span style="font-size: small;">Mix the butter and sugar with beaters until creamy. Beat in the rind and the yolk. Sift in the flour and mix into a soft dough. Gently knead until smooth, then halve the dough and form into two balls. Wrap in cling wrap and refrigerate for an hour (or the freezer for 20 minutes)</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Preheat the oven to 180C (350F).</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Grease and line two baking trays.&nbsp;</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Unwrap the dough and roll out on a lightly floured surface to the thickness of about 5mm/1/4 inch. Using a heart shaped cutter, cut out the dough and place the shapes on the baking trays with at least 2cm space between them.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Bake in the preheated oven for 10-12 minutes, or until they begin to turn golden.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">Remove from oven and cool on a cooling rack. When completely cool, ice with royal icing, and decorate if desired.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;"><br /></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-zNlJw-twniM/VzafgxN14xI/AAAAAAAAFw0/XuNFLg07qkYlJDDYFKjA4HCwDAnKuDNcACLcB/s1600/IMG_0670blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-zNlJw-twniM/VzafgxN14xI/AAAAAAAAFw0/XuNFLg07qkYlJDDYFKjA4HCwDAnKuDNcACLcB/s400/IMG_0670blog.jpg" width="400" /></a></div><br /><span style="font-size: x-small;"><span style="font-size: small;">ROYAL ICING</span></span><br /><br /><span style="font-size: x-small;"><span style="font-size: small;">2 tbsp beaten egg white</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">175g icing sugar</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">water or lemon juice, if needed</span></span><br /><br /><span style="font-size: x-small;"><span style="font-size: small;">Place the egg white in a bowl and add a little sugar. Beat until smooth. Gradually beat in the remaining sugar to make a smooth, thick icing that holds soft peaks. For a thinner, spreadable icing, beat in a few drops of water or lemon juice to get the required consistency. To colour the icing, use a toothpick to add a little liquid or gel food colouring an mix thoroughly.</span></span><br /><span style="font-size: x-small;"><span style="font-size: small;">To ice the hearts, outline the cookies with the thicker icing and allow o ry, then fill in with a more spreadable royal icing. We decorated with a smaller version of these <a href="http://lickthatspoon.blogspot.com.au/2012/01/how-to-make-rolled-fondant-roses.html">gumpaste roses</a> and store bought edible pearls.</span> </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-HuOlMIEFkrg/VzachW3-KaI/AAAAAAAAFwY/cjWL1pQ6Wo0ozL3pgyotoQWdYszR_NktwCLcB/s1600/IMG_0723blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-HuOlMIEFkrg/VzachW3-KaI/AAAAAAAAFwY/cjWL1pQ6Wo0ozL3pgyotoQWdYszR_NktwCLcB/s640/IMG_0723blog.jpg" width="426" /></a></div><br />http://lickthatspoon.blogspot.com/2016/05/decorated-heart-sugar-cookies-with.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-8705252708273153459Fri, 13 May 2016 00:00:00 +00002016-05-12T20:00:11.530-04:00browniescheesecakechocolatedessertflourlessgluten freesweetsChunky Cheesecake Chocolate Brownies (flourless-Gluten free)Dark, fudgy, brownie, with soft gooey chocolate bits dotted throughout a delightfully creamy cheesecake centre-could there be a more moorish brownie recipe out there? This incredibly effortless and elegant gluten free, flourless brownie is sure to woo guests for morning tea, afternoon tea or dessert alike.With its two toned, creamy swirled design on the top, and lines of fudge chocolate brownie pulled through the cheesecake centre, this is simply an irresistible dessert. Best of all, it's also gluten free for those who are intolerant, and also freezes well for the times that you are too busy to bake. It's a new favourite, and has guests clamoring for more. Ooh la la!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-ioWnRUAQv-A/VzUMxS8qQbI/AAAAAAAAFwA/jIHtY6chVoYo0NJMJbQsdWLqft2OrzsXACLcB/s1600/IMG_0443blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-ioWnRUAQv-A/VzUMxS8qQbI/AAAAAAAAFwA/jIHtY6chVoYo0NJMJbQsdWLqft2OrzsXACLcB/s640/IMG_0443blog.jpg" width="640" /></a></div><br /><br />FLOURLESS CHUNKY CHEESECAKE CHOCOLATE BROWNIES <span style="font-size: x-small;">(Adapted from <a href="http://allrecipes.com/recipe/54787/chunky-cheesecake-brownies/">All Recipes</a>)</span><br /><br />12oz (1.5 packet) cream cheese, room temperature<br />3/4 cup white sugar<br />3 eggs<br />2 cups semi sweet chocolate chips<br />1/4 cup butter<br />1/2 tsp baking powder<br />pinch salt<br /><br />Preheat the oven to 175C (350F). Grease a 9in pan, and line with baking paper.<br />Combine the softened cream cheese with 1/4 cup of the white sugar. an one egg in a mixing bowl. Beat until smooth, then stir through 1 cup of the chocolate chips. Set aside.<br />In a microwave proof bowl, place the remaining cup of chocolate chips with the butter. Heat or 20 second intervals on high, stirring in between, until smooth and glossy. Stir in the remaining 1/2 cup of sugar, 2 eggs, and baking powder and salt.<br />Spread half of this mixture into the prepared pan, and smooth so that it covers the bottom. Then spread the whole cream cheese mixture over the top of this chocolate layer. Top with the remaining chocolate mixture (This does not have to completely cover the cream cheese.) Using a knife, swirl the top layer of chocolate into the cream cheese to create a marbled pattern. Cook for 30-35 minutes, or until the sides are firm and the top crinkled. The centre will remain softer than the outer and will firm up on&nbsp; refrigeration once cool. Cut into squares after chilling, and serve.<br /><br />NOTES: These brownies also freeze well.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-nyLhuJYESG4/VzUMy5rTS9I/AAAAAAAAFwE/6WLjChTzS08LJ6Fc4dko8gyftzeQnbeZgCLcB/s1600/IMG_0495blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-nyLhuJYESG4/VzUMy5rTS9I/AAAAAAAAFwE/6WLjChTzS08LJ6Fc4dko8gyftzeQnbeZgCLcB/s640/IMG_0495blog.jpg" width="640" /></a></div><br /><br />http://lickthatspoon.blogspot.com/2016/05/chunky-cheesecake-chocolate-brownies.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-1183129323845173427Thu, 07 Apr 2016 11:59:00 +00002016-04-07T07:59:37.747-04:00afternoon teaapplebeveragesdrinksicediced tealemonmintraspberriessummerteaApple & Rasberry Iced TeaWhat makes a great hostess? Who's with me in feeling like a failure in this regard most of the time? Guests swish in all glammed up, and you're standing there in the kitchen covered in a cloud of self raising flour in bare feet wondering where time got to. In a flash you have bolted to the bedroom, thrown on that trusty little black dress and cleaned up with a baby wipe-only to realise your guests are standing around without a drink in hand. There's nothing like that sense of&nbsp; panic of feeling like the world's worst host or hostess (they should make a TV reality show on that one)<br />Never feel like that again. Be the host (est) with the mostest.<br /><br />-Plan your gathering in advance. Try to visualize the ambiance, mood and the food you want to create. Make a list of cooking supplies you will need for your meal, as well as music choices for the night, beverages that you will serve and of course, dessert. Make a list also of when you will be making each of the edible components of the night. Make sure that there are a few you can make in advance to reduce the fluster and time spent in the kitchen when your guests are over. Ensure one option is non alcoholic, for those who are the designated drivers, or pregnant.<br /><br />-Make sure you take into account any of the guests who may have allergies or intolerance when planning the menu.<br /><br />-Feel free to buy any food from the store to make your job quicker and easier, as long as some components are home made (okay, lets leave that packet of quick cook pasta Alfredo on the shelf, though). You can buy things like meringue nests that can make putting together a dessert effortless and quick, and it looks like you've slaved the whole afternoon over the stove for your guests.<br /><br />-Keep the food simple. You may want to look like Mather Stewart, but refrain from creating anything too complex and time consuming. At least make sure this is not the first time you are cooking the meal-it may go terribly wrong or just not taste as good as you thought it would. Also, if you are planning a three course meal, ensure there is a variety of textures and flavours. Too much of a good thing can often be a bad thing! (for example, risotto for entree, curry and rice for main and creamed rice for dessert. Too much rice, obviously. Keep the entree and dessert lighter than the main.)<br /><br />-The first bite is taken with the eyes. Keep the dishes looking good! A sprig of fresh herbs here and there goes a long way and makes it look like you've made efforts where you have not. <br /><br />&nbsp;-Have your table set in advance, if possible. Also, any mood lighting such as tealights or candelabras should be lit before guests arrive so that they can experience the ambiance change as soon as they enter your house. If you are dining outside, such as the garden, fairy lights or tea lights set out in mason jars is a lovely way to make the even magical by creating warm glowing surroundings. If you're not planning on lighting any wicks, see if you can dim the lights a little.<br /><br />-Prepare a welcome charcuterie platter in advance. You can whip this out of the refrigerator as soon as you hear the first knock on the door. Place it somewhere central where the guests can see it and help themselves to it while you fix the last bits and pieces of the food or set the table. You could also have a tray of drinks ready and waiting to be given for after your guests put down their coats and bags.<br /><br />-Have a small table or coat rack handy so you can take jackets and bags when your guests enter. Your friends will love to be waited on, and it makes them feel more special.<br /><br />-Surprise your guests with something unexpected. When my girlfriends come for tea, for example, I like to pamper them by offering to give them a Jamberry Manicure while we chat. This works well for an afternoon tea, but you might like to try something less time consuming if you're holding a dinner party. A friend of mine has a drinks trolley that he wheels out when he entertains. There's a cocktail book on the trolley along with a selection of liqueurs, and the guest chooses one, and the host will create it for them. You could also have a little take home gift of chutney or something you have made as a thank you for the guest's company.<br /><br />-Make sure there is something on your charcuterie platter or tea and coffee tray that your guests have never tasted before, just to add to the experience. It might be some cookies from a foreign country, or wasabi covered dried peas to snack on-something exotic and unusual. These sort of surprised are often pleasant and make the night memorable.<br /><br />-Chill out! Have a glass of wine or something to relax before any one arrives. Turn that groovy music on. And if anything goes off plan, go with it, just roll with the punches. Your guests are actually there for your company-the food, atmosphere and the rest are just a bonus. Enjoy yourself!<br /><br />Do you have any other tips for entertaining? What's your fool proof go to? We'd love to hear! And while I'm waiting for your responses, I'm going to be sipping this delicious iced tea. Its delightful on hot summer days and so easy to make in bulk, you could pour some into a bottle and tie a ribbon around it and send it home with your guests! Perfect for sipping on a balcony with a good friend in the afternoon too, with a side of cake. There should always be cake.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-9MMkPr8zXoc/Vsz1dIJ2FNI/AAAAAAAAFrA/BCcrzD5Jq4I/s1600/IMG_6631blogit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-9MMkPr8zXoc/Vsz1dIJ2FNI/AAAAAAAAFrA/BCcrzD5Jq4I/s640/IMG_6631blogit.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-P7T8vbXgFQs/Vs0P_TlgXNI/AAAAAAAAFrg/nMz-9p3lpjM/s1600/IMG_6642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://1.bp.blogspot.com/-P7T8vbXgFQs/Vs0P_TlgXNI/AAAAAAAAFrg/nMz-9p3lpjM/s640/IMG_6642.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />APPLE &amp; RASPBERRY ICED TEA<br /><br />4 strong black tea bags<br />4 cups boiling water<br />2 cups iced water<br />1/2 cup concentrated Apple Raspberry cordial (add more or less to taste)<br />2-3 tbsp lemon juice<br />1/4 cup mint leaves<br /><br />In a large heat proof jug, place the tea bags and boiling water. Stir the tea bags around and let steep for two or three minutes. Discard the bags. Add the chilled water and concentrated cordial to the tea. Add lemon to taste. Before serving, garnish with mint, ice and a slice of lemon if desired.<br /><br />NOTES: this recipe is largely dependent on your tastes and the strength of your chosen tea and cordial brands. Alter as desired. A few tablespoons of sugar or honey may be added to the hot tea if desired to increase the sweetness. You can also use other flavours of cordial to change the type of iced tea-the options are endless!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-yFrR8WVMwF0/Vsz1agnlxfI/AAAAAAAAFq8/0MLbXixrkiw/s1600/IMG_6673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-yFrR8WVMwF0/Vsz1agnlxfI/AAAAAAAAFq8/0MLbXixrkiw/s640/IMG_6673.jpg" width="426" /></a></div><br /><br />http://lickthatspoon.blogspot.com/2016/04/apple-rasberry-iced-tea.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-3299364712177433000Sun, 21 Feb 2016 22:08:00 +00002016-02-21T17:10:22.643-05:00after school ideasafternoon teaappetisersbakingparty foodpikeletsquicksnacksFluffy PikeletsA parent requires a great deal of devious know-how. Often mind games and trickery are involved to get the goods into tiny bodies and picky little eaters. My mum used to try to disguise the left over breakfast porridge by adding it to our after school pikelets. It was a pretty ingenious way of getting more fiber into us and not wasting food. She inspires me-waste not, want not, right? Sometimes when I sweep the floor at home, my toddler and two preschoolers make sure I feel guilty at the amount of food swept from under the table and into the bin. It could feed a small army, I assume. Don't even get me started on the amount of remnants I find in the bin-bananas with one bite taken out of them, crusts from lunches that my daughter has snuck in there when I popped out of the room for a quick bathroom trip. I'm pretty sure we're fermenting various fruits under the couch, regardless of how frequently I sweep. That funky odor you may smell on entering the house? Possibly a lost orange stashed somewhere impossible, slowly rotting away.<br />Just kidding.<br />But sometimes this food wastage makes me thinking about how repetitive the snacks can become for the kids. That's when I make an emergency batch of soft, fluffy pikelets, sans the porridge. A small spread of jam on these warm little beauties and the plate is soon completely cleaned off. If you wanted, you could even make them bigger to make pancakes-they really are the same thing just in a different size. My favourite use for this recipe is making mini ones and stacking them with a fresh berry on top and a skewer through the middle-perfect appetizers and a great party food idea!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lpcob6KVXT0/VgYv9neFO9I/AAAAAAAAFoU/g91BNpYucMY/s1600/IMG_4570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-lpcob6KVXT0/VgYv9neFO9I/AAAAAAAAFoU/g91BNpYucMY/s640/IMG_4570.JPG" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wCcicaI5e_o/VgYxeSb1mVI/AAAAAAAAFog/Rli73zyFzKM/s1600/IMG_4571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-wCcicaI5e_o/VgYxeSb1mVI/AAAAAAAAFog/Rli73zyFzKM/s640/IMG_4571.jpg" width="426" /></a></div><br />FLUFFY PIKELETS (Adapted from <a href="http://www.taste.com.au/recipes/15295/pikelets">Taste.com</a>)<br /><br />3 tbsp butter, melted<br />3/4 cup milk<br />1 egg<br />1 1/4 cups Self Raising flour<br />2 tbsp sugar<br />extra butter for cooking <br /><br />Place butter, milk and egg in a medium bowl. Add the flour and sugar. Beat with the electric beaters until incorporated and smooth. Heat&nbsp; a teaspoon of extra butter in a large frypan; turn the heat down to low. Dollop the batter in spoonfuls onto the hot pan, leaving a little room for spreading. Flip the cooking pikelets when small bubbles come to the surface and the bottom is golden. Cook the other side until golden also. Serve with a spread of jam, or stack the small ones with a toothpick down the centre with a berry garnish on the top. The small stacks also look really pretty with a fine sprinkling of icing sugar on the top.<br /><br />Makes approximately 12snack sized pikelets, or 6 snack stacks<br /><br /><br />http://lickthatspoon.blogspot.com/2016/02/fluffy-pikelets.htmlnoreply@blogger.com (Louise)2tag:blogger.com,1999:blog-8949931881031387563.post-5800251172583509973Mon, 14 Dec 2015 05:48:00 +00002015-12-14T00:48:13.387-05:00beer tastingbreadbunsburgerentertainingminisavoryslider bunsSlider Buns -Mini Burger BunsI've been quite unwell the last 6 months, so I have refrained from doing any new projects. If you've noticed my lull, I appologise-new babies and health problems don't mix well with food blogging. With Christmas on the radar, I am back into cooking! So much of the mirth around Christmas time revolves about food, dinner tables shared with family and friends and an added emphasis on gourmet foods and drinks.<br />Recently we had a fundraising beer tasting session which I volunteered to cater for to raise money for St Philomena's School in Park Ridge. It's a blossoming little Catholic school where my eldest son is starting prep next year. (Yes, I'm feeling sad already!)<br />I made lots of scrumptious finger food and thought how well the same food might go at a Christmas party or gathering with friends on Boxing Day.<br />I did a quick poll on facebook about what foods people would like at the beer tasting, and slider buns came out on top. You know those adorable miniature hamburger buns you sometimes see in magazines and on blogs? Well I couldn't for the life of me find where to get hold of them&nbsp; (apparently Coles sells them but I'm thinking that might be a grand old myth.)<br />Well they're the perfect entertaining bread roll. And I needed them.<br />So I made them from scratch and they were fabulous. Cute even.<br />Hubby cooked up a pork roast and we shredded it, and threw on a bit of lettuce with mayo for the centres too. Scrum-diddly-umptious!<br />They were a hit! The favourite of the night by quite a few accounts.<br />And just on a side note, the beer presenter and connoisseur Matt Kirkgard was nothing short of fabulous. If you ever get the chance to go to one of his tastings, run to it! I don't even like beer and completely enjoyed myself listening to him from the kitchen. It was fascinating and funny and everyone had a wonderful time.<br />So try out these gorgeous home made mini burger buns. They're perfect for entertaining and will be a big hit on your Christmas table for friends and family big and small. Merry Christmas!<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RagijjriLmw/Vm4yOci1icI/AAAAAAAAFqs/TYkAAn-HpCY/s1600/IMG_5039bloged.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-RagijjriLmw/Vm4yOci1icI/AAAAAAAAFqs/TYkAAn-HpCY/s640/IMG_5039bloged.jpg" width="426" /></a></div><br /><br />SLIDER BUNS-MINI BURGER BUNS (adapted from <a href="http://www.cookrepublic.com/mini-burger-buns/">Cook Republic</a>)<br /><br />7g dried yeast<br />250ml (1 cup) lukewarm water<br />400g bread flour, extra for dusting<br />1/2 tsp salt <br />2-3 tbsp. sesame seeds<br />1 egg, beaten<br /><br />Preheat the oven to 250C and line and grease two cookie trays with non stick paper.<br />In a large bowl, combine yeast and water, and set aside until foamy, approximately 5-10 minutes.<br />Add the flour and salt. Lightly flour a clean surface. Gently mix the contents of the bowl, and dump this loose dough onto the prepared surface. Kneed for 10 minutes until soft and elastic and well incorporated. Roll the dough into a smooth ball.<br />Lightly grease a glass bowl and place the dough inside. cover with cling wrap and let it sit to rise for 30 minutes.<br />It should double in size.<br />Knock back dough and divide into 24 golf ball sized rounds. Roll them a little bit in your palms to get a nice shape.<br />Place them on the prepared trays with a generous gap between them to allow for spreading. Cover the trays with clean tea towels and allow them to double in size, about 10-15 minutes.<br />Beat the egg and blush this egg on the tops of each uncooked roll. Sprinkle with sesame seeds. Place in the preheated oven. Spay the bottom of the oven with water and cook for 10-12 minutes.<br />Serve warm with your choice of filling. You can also freeze these for 2 months.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bBk5kgr95LA/Vm4v3UPXR7I/AAAAAAAAFqg/BksJiUlegq0/s1600/IMG_4912blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-bBk5kgr95LA/Vm4v3UPXR7I/AAAAAAAAFqg/BksJiUlegq0/s640/IMG_4912blog.jpg" width="426" /></a></div><br />Makes 24<br /><br /><br />http://lickthatspoon.blogspot.com/2015/12/slider-buns-mini-burger-buns.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-3579340853645677945Thu, 12 Nov 2015 21:49:00 +00002015-11-12T16:49:48.910-05:00cakechocolatedessertentertaininggluten freesweetstorteDecadent Flourless Chocolate TorteWhen sugar, chocolate and egg come together, it's hard to imagine it becoming a cake without a flour. My amazement is in the gluten free, the slop that looks too runny to become a solid-but does upon baking. If you love gluten free treats and you love being pleasantly surprised in the kitchen, you will die over this scrumptious gluten free chocolate torte-complete with decadent, fudgy centre, crispy, crackly top and lavish deckings of thick cream and strawberries. It's indulgent and chic-the type of food that is impressive in its simplicity. Of course if you're like me and need embellishment, a pile of strawberries and cream in the middle could never go astray...and some edible gold dust is a beautiful enhancement on it's own, especially if this torte is gracing your Christmas table.<br />There's often&nbsp; a "healthy" gritty consistency of most gluten free things I have eaten-but not this one. It doesn't contain any unusual ingredients and isn't particularly healthy. But even people with gluten intolerance need naughty, wickedly decadent desserts sometimes-I am certain of that!<br />By the way, I recently went for a week without dairy. My breastfed son came out in a nasty allergy looking rash, and we thought it might have been a cows milk protein intolerance. The test results came back negative, but I'd already taken myself off dairy in anticipation, and in desperation to get dairy out of my system for his sake. Did you know it takes 2 weeks for dairy to completely leave your system?<br />I tell you, once you start reading labels, you will never look at anything the same again! I even found dairy products listed in the tomato based pasta sauce in the pantry.<br />I lost 5 kg that week.<br />My diet consisted of ice. It was one of the only "solids" I could be sure was dairy free.<br />Okay, there was some fruit as well.<br />But little else.<br />I jest-but honestly, when the results for my son came back negative for that intolerance, I embraced dairy again like it was a long, long lost child of mine. How funny it is that my life revolved so much around it, and I had no idea. What foods are a staple in your pantry? I've got a feeling this torte is about to become one of mine! I have a few of those pretty glass pastry domes that don't get much use, after all...It would be wasteful not to have a torte or two not residing in them at least once a week.<br /><br />Ps. I picked up that beautiful tea towel with hand crocheted trim and matching oven mitt in a lace shop in Richmond, Tasmania. Isn't it divine? <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-f99uDd5r8wM/VkPDHPfL_CI/AAAAAAAAFpk/ibHyc4fX57w/s1600/IMG_4740blogit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-f99uDd5r8wM/VkPDHPfL_CI/AAAAAAAAFpk/ibHyc4fX57w/s640/IMG_4740blogit.jpg" width="426" /></a></div><br />&nbsp;DECADENT FLOURLESS CHOCOLATE TORTE <span style="font-size: x-small;">(Adapted from <a href="http://simply-delicious-food.com/2013/08/14/flourless-chocolate-torte-with-macerated-strawberries-woolworthsmasterchef/">Simply Delicious</a>)</span><br /><br />6 eggs<br />100g white sugar<br />100g brown sugar<br />300g dark chocolate<br />1 tbsp instant coffee<br /><br />Optional garnishes:<br />100g strawberries, sliced<br />3 tbsp thick dollop cream<br />edible gold shimmer dust<br /><br />Preheat the oven to 180C. Grease and line a 27cm round springform cake tin (or 2 x 13cm round springform tins like I used)<br />Whisk together the eggs and sugar with an electric beater until light and creamy, approximately 5 minutes. Place chocolate in a microwave proof bowl and heat&nbsp; gently until melted, stopping and stirring a few times to avoid burning. Pour the melted chocolate slowly into the egg mixture, whisking continuously to combine. Fold in the coffee granules.<br />Pour the batter into the prepared tin, and bake for 25 minutes. The top of the torte should feel firm to the touch, and will have risen slightly.<br />Cool before decorating and serving.<br /><br />Serves 10-12<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9g9dwCo7OJc/VkUJQznlVkI/AAAAAAAAFqM/Ck5veFWPDBs/s1600/IMG_4875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-9g9dwCo7OJc/VkUJQznlVkI/AAAAAAAAFqM/Ck5veFWPDBs/s640/IMG_4875.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4MZcuXe-O4E/VkUET5hG8XI/AAAAAAAAFp0/Qx9YCl_do8s/s1600/IMG_5128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-4MZcuXe-O4E/VkUET5hG8XI/AAAAAAAAFp0/Qx9YCl_do8s/s640/IMG_5128.jpg" width="640" /></a></div><br />Torte at time of serving. http://lickthatspoon.blogspot.com/2015/11/decadent-flourless-chocolate-torte.htmlnoreply@blogger.com (Louise)2tag:blogger.com,1999:blog-8949931881031387563.post-1260272901524229608Fri, 25 Sep 2015 09:54:00 +00002015-09-25T06:42:27.542-04:00cakecake decoratingdoll cakerolled fondantspecial occasionRose Petal Princess Doll CakeAfter the arrival of my new son, I found myself doing what I might have considered unthinkable years ago. My daughter turned 2 just weeks after his birth, and I found myself cakeless the day before and thinking her birthday was a few days away. What a cloudy fog that is the first weeks after a baby is born! I found myself buying Woolworth's sponge cakes, whipping cream for the middle and decorating it with strawberry jam,vanilla icing, strawberries and marshmallows. Her eyes were wide and excited as she gazed at it, and I was delighted to realise that the little people don't mind if you can't give them the Minnie Mouse or Toy Story cake you thought you were going to attempt creating.<br />However, she had asked for a Dolly cake, and I found myself making one for the weekend of her party. It was a fairy themed party, and although I didn't have time to affix wings to the Barbie decked out in a pink ombre rose petal cake dress, Cece didn't notice. She kept saying "Princess! It's a princess cake! It's so beautiful."<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tDE8IaToZmk/VgUYRvgnAtI/AAAAAAAAFnk/izrYl14gAdk/s1600/IMG_7207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-tDE8IaToZmk/VgUYRvgnAtI/AAAAAAAAFnk/izrYl14gAdk/s640/IMG_7207.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-M9D5ssNoP4M/VgUYQk_f_zI/AAAAAAAAFnc/gQaIKtZkFog/s1600/IMG_7157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-M9D5ssNoP4M/VgUYQk_f_zI/AAAAAAAAFnc/gQaIKtZkFog/s640/IMG_7157.jpg" width="426" /></a></div><br />I used a packet cake mix for convenience and speed. The dress was made by cooking the cake in two separate oven-proof bowls. One was a bit smaller than the other, and stacked to create the A-line skirt of the doll. Once stacked, I cut a hole in the centre of the cake stack for Barbie's legs to slide into, and wrapped those legs in plastic wrap to avoid toy and cake from meeting.<br />A thin crumb coat was applied to the cake. Then I divided the fondant (or gumpaste) and used liquid rose coloured food dye to shade them from light to dark pink.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oYV9IUga1Vg/VgUT5pAX0zI/AAAAAAAAFnM/_MVNQUejtJY/s1600/PicMonkey%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-oYV9IUga1Vg/VgUT5pAX0zI/AAAAAAAAFnM/_MVNQUejtJY/s640/PicMonkey%2BCollage.jpg" width="640" /></a></div><br />Starting with the darkest pink and the smallest petal cutter, I rolled the fondant thinly and cut out a multitude of petals. I shaped the edges slightly for variation and applied them layer-style with Wilton Dab and Hold Edible adhesive. (You don't have to use expensive edible glues if you don't have them. You can dampen the parts of the petal you apply with a touch of water to make it adhere, or use a tiny dab of icing as a glue).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-En0A40nqWtE/VgUT5RKLy9I/AAAAAAAAFnI/raaARaFz8IE/s1600/PicMonkey%2BCollage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-En0A40nqWtE/VgUT5RKLy9I/AAAAAAAAFnI/raaARaFz8IE/s640/PicMonkey%2BCollage1.jpg" width="640" /></a></div><br />Once I had completed the doll's bodice, I used the next darkest pink and continued on in a larger&nbsp; petal cutter size. I continued in this fashion, working downwards and sliding the next row of petals slightly underneath the previous row. Allow to dry, and voila! Cake done.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LF4JaedFxFo/VgUYywkEWKI/AAAAAAAAFns/iHip5Zb0zQg/s1600/IMG_7219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-LF4JaedFxFo/VgUYywkEWKI/AAAAAAAAFns/iHip5Zb0zQg/s640/IMG_7219.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KmOMyS0fLls/VgUZRAGij2I/AAAAAAAAFn0/GDMf3bYnJls/s1600/IMG_7217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-KmOMyS0fLls/VgUZRAGij2I/AAAAAAAAFn0/GDMf3bYnJls/s640/IMG_7217.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nnW2pmOwalY/VgUk713h7qI/AAAAAAAAFoE/-nIv6NJZv1A/s1600/PicMonkey%2BCollagev.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-nnW2pmOwalY/VgUk713h7qI/AAAAAAAAFoE/-nIv6NJZv1A/s400/PicMonkey%2BCollagev.jpg" width="400" /></a></div><br />http://lickthatspoon.blogspot.com/2015/09/rose-petal-princess-doll-cake.htmlnoreply@blogger.com (Louise)1tag:blogger.com,1999:blog-8949931881031387563.post-435058348680641841Wed, 17 Jun 2015 23:08:00 +00002015-06-17T19:36:29.874-04:00cauliflowerpotato.soupvegetableswinter dinnersCauliflower & Potato SoupIf you'd asked me a few weeks ago what I thought of cauliflower, I probably would have told you I thought the stuff was vile and to be avoided. It's not really the flavour, I just figured it didn't really have anything going for it. But I just had not had it prepared in an appetising way before I discovered this quick and easy winter warming soup. Determined to get more veggies into my family, and being winter, I decided to try something different. I went and brought cauliflower. My husband stared at me as if to say "what are you going to do with that?!"<br />I'm currently 39 weeks pregnant and have not had the energy for anything too convoluted. Seriously, I can't really even get that close to the kitchen bench with baby bump in the way-I literally feel like a T-rex, with a huge body and puny arms that just don't reach far enough. So as you can imagine, I need something remarkably quick, something that limits my time reaching over the belly to the bench.. (Don't even ask how I manage to wash the dishes, I am sure my back will not thank me for it in the future.)<br />I need simple, tasty meals that are not going to take me all day to prepare, so I am sharing this beauty with you. It's simple! It's tasty! It's veggies! Even my kids eat it with gusto, served with a side of steaming garlic bread.<br />I love these type of meals you simply chop, throw into a pot and later on puree and serve. It doesn't get much easier. You could even do this meal in a slow cooker or crock pot if you preferred. That's always a great option for busy people who can't keep going back and checking on the stove every few minutes! And-it's freezable. Just leave out the cream until you've defrosted and reheated it, and you're good to go.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gcgVy1e5Dzc/VYH4YO77UWI/AAAAAAAAFkQ/tA_jK4Smd7w/s1600/IMG_4244blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-gcgVy1e5Dzc/VYH4YO77UWI/AAAAAAAAFkQ/tA_jK4Smd7w/s640/IMG_4244blog.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gUqvdwKex3Q/VYH8ZRJ-djI/AAAAAAAAFkw/YYZXwKGj-j4/s1600/IMG_4251blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-gUqvdwKex3Q/VYH8ZRJ-djI/AAAAAAAAFkw/YYZXwKGj-j4/s640/IMG_4251blog.jpg" width="426" /></a></div><br />CAULIFLOWER &amp; POTATO SOUP (Adapted from <a href="http://www.taste.com.au/recipes/22933/cauliflower+soup">Taste.com</a>)<br /><br />1 onion, roughly chopped (I used a red onion, but a brown one is great fine)<br />2 tsp crushed garlic<br />1 head of cauliflower, cut into florets (about 1.3 kg)<br />500g potatoes, peeled and cubed<br />salt and pepper to season <br />1 litre chicken stock<br />1/2 cup cream<br /><br />Toss the chopped onion and garlic into a large pot with a dash of oil or butter and cook until the onion begins to soften. Add the cauliflower florets and potato, and season with salt and pepper as desired. Add the chicken stock and place the lid on the pot. Bring to the boil, then reduce the heat to a simmer for about 20 minutes, or until the vegetables are tender. Remove from heat for 5 minutes, then puree in a blender. Before serving, stir the cream through and garnish, if desired.<br /><br />Serves 4<br />NOTES: This recipe is suitable for freezing. Freeze the soup without the addition of the cream, and add the cream after defrosting and reheating.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FqNh7GsDqDk/VYH7INuctFI/AAAAAAAAFkk/55U5YdgCZXk/s1600/IMG_4232blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-FqNh7GsDqDk/VYH7INuctFI/AAAAAAAAFkk/55U5YdgCZXk/s640/IMG_4232blog.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-i0ItNsffUAc/VYH7Gpb1LYI/AAAAAAAAFkc/gdnJe1yYx-w/s1600/IMG_4268blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-i0ItNsffUAc/VYH7Gpb1LYI/AAAAAAAAFkc/gdnJe1yYx-w/s640/IMG_4268blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hgV5Zd-6E3s/VYH9OOJnc5I/AAAAAAAAFk8/CQOzjFIsZmM/s1600/PicMonkey%2BCollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-hgV5Zd-6E3s/VYH9OOJnc5I/AAAAAAAAFk8/CQOzjFIsZmM/s640/PicMonkey%2BCollage.jpg" width="640" /></a></div>http://lickthatspoon.blogspot.com/2015/06/cauliflower-potato-soup.htmlnoreply@blogger.com (Louise)4tag:blogger.com,1999:blog-8949931881031387563.post-7987196674062100725Thu, 14 May 2015 01:26:00 +00002015-05-14T22:03:04.844-04:00brisbaneeating outEuropean cuisinerestaurantreviewTorba Restaurant ReviewReviews are somewhat varied, but my husband and I think we stumbled across an Eastern European gem of a restaurant in Brisbane city. If you're tired of eating the same old cuisines (we personally have got into an Indian rut), you'll be delighted at the menu options at Torba on Southbank. Authentic cuisine from all over eastern Europe star at this little restaurant-we were able to enjoy food from Russia, Moldova and Hungary while remaining seated in the one place, in the comfiest chairs. The food was hearty and full of flavour-rustic, traditional and decidedly scrumptious. The food is a sharp contrast from the opulent&nbsp; and trendy decor and yet somehow the restaurant lounge pulls it off beautifully. We will definitely be returning! (Monday to Wednesday it's 2 for the price of 1 cocktails too...how can you go wrong there?)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CSTrdb0kcK8/VVPwchbHRSI/AAAAAAAAFic/81wvG20kaSU/s1600/IMG_2786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-CSTrdb0kcK8/VVPwchbHRSI/AAAAAAAAFic/81wvG20kaSU/s640/IMG_2786.JPG" width="426" /></a></div><br />Shades of purple opulence and such comfy armchairs. We found it hard to pull ourselves out of those velvet chairs when we were ready to pay the bill.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-t-_corwpijU/VVPwjOuofuI/AAAAAAAAFio/MvFJR0eTFzg/s1600/IMG_2787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-t-_corwpijU/VVPwjOuofuI/AAAAAAAAFio/MvFJR0eTFzg/s640/IMG_2787.JPG" width="640" /></a></div><br />&nbsp;Extensive bar and more private curtained seating booths beyond.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CAsTZyeUyF4/VVPwcL7ZC0I/AAAAAAAAFiY/tiTczvw2ND8/s1600/IMG_2796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-CAsTZyeUyF4/VVPwcL7ZC0I/AAAAAAAAFiY/tiTczvw2ND8/s640/IMG_2796.JPG" width="426" /></a></div><br />&nbsp;Divine strawberry mocktail for the fat pregnant lady (that'd be me!)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tYOg6Bq85IU/VVPwpxltF-I/AAAAAAAAFi4/0CKWFOpK374/s1600/IMG_2799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-tYOg6Bq85IU/VVPwpxltF-I/AAAAAAAAFi4/0CKWFOpK374/s640/IMG_2799.JPG" width="640" /></a></div><br />&nbsp;Romantic ambiance.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-U0Js6OXUFZE/VVPwo_UmpkI/AAAAAAAAFiw/nw5BO6wFY-k/s1600/IMG_2801e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-U0Js6OXUFZE/VVPwo_UmpkI/AAAAAAAAFiw/nw5BO6wFY-k/s640/IMG_2801e.jpg" width="426" /></a></div><br />&nbsp;Cinnamon and Apple Pie cocktail (absinthe, cinnamon, Zubrowka, butterscotch liqueur, vanilla sugar syrup and apple juice)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RDg9cIzwEOo/VVPwugZz9AI/AAAAAAAAFjA/hm5xM3p2iVQ/s1600/IMG_2802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-RDg9cIzwEOo/VVPwugZz9AI/AAAAAAAAFjA/hm5xM3p2iVQ/s640/IMG_2802.JPG" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5dhuyH9jXHA/VVPw2MeqFzI/AAAAAAAAFjM/zzZSwehNWGw/s1600/IMG_2803e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-5dhuyH9jXHA/VVPw2MeqFzI/AAAAAAAAFjM/zzZSwehNWGw/s640/IMG_2803e.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JboBU_kq4jo/VVPw1-fTlYI/AAAAAAAAFjI/w80Y0yZyyEc/s1600/IMG_2809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-JboBU_kq4jo/VVPw1-fTlYI/AAAAAAAAFjI/w80Y0yZyyEc/s640/IMG_2809.JPG" width="426" /></a></div><br />&nbsp;Russian Pelmini for starters- boiled dumplings filled with pork and beef and served with garlic and herb butter and fried onions.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ATj_gtkpU1k/VVPw7YKpAvI/AAAAAAAAFjY/ZN4Jnt2ta98/s1600/IMG_2810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ATj_gtkpU1k/VVPw7YKpAvI/AAAAAAAAFjY/ZN4Jnt2ta98/s640/IMG_2810.JPG" width="640" /></a></div><br />&nbsp;Moldavian Lamb Pilaf with pomegranate molasses, grilled eggplant, feta, lemon...so good!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-diJ8hX0B-9U/VVPxEFsfeiI/AAAAAAAAFjo/aj66o9IN59E/s1600/IMG_2812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-diJ8hX0B-9U/VVPxEFsfeiI/AAAAAAAAFjo/aj66o9IN59E/s640/IMG_2812.JPG" width="640" /></a></div><br />&nbsp;Hungarian Beef Goulash with tender slow braised beef cooked in red wine and served with mash. Hearty and melt in your mouth goodness.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JFbsMrEYTgM/VVPxCpOY-XI/AAAAAAAAFjg/ht8pn8yItR8/s1600/IMG_2817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-JFbsMrEYTgM/VVPxCpOY-XI/AAAAAAAAFjg/ht8pn8yItR8/s640/IMG_2817.JPG" width="426" /></a></div><br />&nbsp;My husband got shat upon by an overhead gecko-couldn't help laughing raucously! (they are everywhere in Queensland, probably not Eastern Europe though!)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_CogbqQ8Eic/VVPxIUS6jpI/AAAAAAAAFjw/qjKLaDSfakE/s1600/IMG_2819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-_CogbqQ8Eic/VVPxIUS6jpI/AAAAAAAAFjw/qjKLaDSfakE/s640/IMG_2819.JPG" width="640" /></a></div><br />Dessert to share because we were so full of our yummy filling mains. Russian Blini filled with vanilla ricotta cheese.<br /><br /><br /><a href="http://www.urbanspoon.com/r/337/1779371/restaurant/Brisbane/Torba-Restaurant-Lounge-South-Brisbane"><img alt="Torba Restaurant &amp; Lounge on Urbanspoon" src="http://www.urbanspoon.com/b/link/1779371/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>http://lickthatspoon.blogspot.com/2015/05/torba-restaurant-review.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-5188117809065267009Mon, 11 May 2015 00:36:00 +00002015-05-10T20:36:14.515-04:00bacondinnerpotatoessavorysoupveggieswinter dinnersUltimate Potato SoupRecently I touched on a topic I am sure we have all experienced at some stage in life before-food ruts. You buy the same ingredients repeatedly and use the same recipes. You cycle through and through until you no longer enjoy eating and cooking what you're serving. Or worse still, you have no idea what you're having for dinner, and end up spending a fortune on take away or some last minute ingredients that are quick and easy solutions. So how do you get out of food ruts? Here are a few ideas on how to move away from living the same food day in day out. Any step is a step forward!<br /><br />1. Buy something you've never tried-a vegetable you've never tasted, that quinoa that everyone has been raving about, or that weird gooey stuff you have been curious about in the foreign food isle at your supermarket. Ensure it gets used within your grocery period. It might just become a new favourite.<br /><br />2. Menu plan, making sure that you schedule to try one new recipe. Menu planning not only ensures you're only buying what you need for the week/fortnight, but you have everything ready to go without any last minute grocery store dashes (and lets face it, you always end up buying more than you intended!) Menu planning has been the best way in cutting down costs for me personally. Our shopping bills have been heavily reduced. There is great peace of mind in knowing what you're cooking at the beginning of the day. <br /><br />3. Use pinterest for inspiration-sometimes all it takes is a little tweaking of the same ingredients to make it a whole new meal. Do you always buy chicken breast? There are a million and one ideas on how to change up chicken breast on that damned addictive site. <br /><br />4. Challenge yourself to use what is in the pantry before stepping out to grocery shop. Had a can of&nbsp; cream of chicken soup in the pantry for a few months? Got chicken and pasta and broccoli? Type these ingredients into a recipe finder such as <a href="http://www.recipematcher.com/">Recipe Matcher</a> to generate dozens of new recipes using those ingredients.<br /><br />5. Buy a food magazine every so often. Woolworths and Coles often has publications they give out for free. Have them in a central area like the coffee table and you will probably have other family members looking at them and making requests. These mags are also great reminders that you are in a food rut and should or can do something about it.<br /><br />Good luck getting out of the rut and finding new favourites to cycle through! Here's one to kick start you off. It's the best potato soup I have ever tasted. It's the ultimate comfort meal- hot and hearty, thick, cheesey, bacony, potatoey goodness just packed with flavour. You will have people groaning with delight as they spoon this down-it's a real keeper! I have served this at the end of a party once, serving it in mugs as everyone huddled around the fire outside. My guests just couldn't get enough! I have also served it as a dip in a cob loaf, which worked well, as it gets quite thick as it cools. It's one of my most requested recipes. I know you will cherish it too.<br />Got any other tips? I'd love to hear them!&nbsp; <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JsWaQl2ESu4/VU_4XFeXP5I/AAAAAAAAFh8/mbf22c16OLk/s1600/IMG_2626cropblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-JsWaQl2ESu4/VU_4XFeXP5I/AAAAAAAAFh8/mbf22c16OLk/s640/IMG_2626cropblog.jpg" width="426" /></a></div><br />THE ULTIMATE POTATO SOUP<br /><br />500g diced bacon<br />1 medium onion, finely chopped<br />3 cups potato, peeled and diced<br />1 carrot, finely grated<br />2 cups chicken stock<br />1 tsp dried parsley<br />1 tsp salt<br />1/2 tsp pepper<br />3 tbsp plain flour<br />3 cups milk<br />1 cup grated cheese<br />1/4 cup green onions, finely chopped (optional) <br /><br />Fry the diced bacon until golden and crispy. Drain any bacon at that may be in the saucepan. Add the onion, potato and carrot, along with the stock, parsley, salt and pepper. Place a lid on the saucepan and simmer for 20-30 minutes, or until the potato is quite tender (this time will depend on the size of your potato chunks.) Meanwhile, place the flour in a bowl, and adding a little of the milk at a time, whisk until a smooth paste forms. Add the remainder of the milk, and mix until well incorporated. Add this milk mixture to the pot of stock and potato. Let it reach the boil, then stir continuously for a further two minutes, until it thickens. Add the cheese and stir through. Serve sprinkled with chopped green onion if desired.<br /><br />Serves 6-8<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dzGGw0AlNQs/VU_sB25PGBI/AAAAAAAAFhs/dUpBa3jP14A/s1600/PicMonkey%2BCollageblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-dzGGw0AlNQs/VU_sB25PGBI/AAAAAAAAFhs/dUpBa3jP14A/s640/PicMonkey%2BCollageblog.jpg" width="640" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ictt_x-SNkk/VU_4ZgaOPvI/AAAAAAAAFiE/Rf569D-StIc/s1600/IMG_2626blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ictt_x-SNkk/VU_4ZgaOPvI/AAAAAAAAFiE/Rf569D-StIc/s640/IMG_2626blog.jpg" width="426" /></a></div><br />http://lickthatspoon.blogspot.com/2015/05/ultimate-potato-soup.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-1744323357264789089Fri, 08 May 2015 00:40:00 +00002015-05-07T20:50:14.180-04:00giftkidsMarshmallowno bakericebubblesslicesweetstreatsPink Ricebubble Marshmallow Squares (Like ICMs)I've just read a whole stack of blog posts from different authors about how hateful their Mother's Day gifts have been in the past. I sit here gobsmacked. I'm serious, mums are knocking their husbands for organising the likes of massage vouchers, lingerie, wine and chocolate and flowers bought from the service station (seriously who cares where they are purchased?) While people piped up that the articles were satire, I couldn't help but cringe. I'm getting slippers for Mother's day and I'm pretty damn pleased about it. Every time I slip my feet into those warm fuzzy pink things I will remember that hubby and my three little darlings all trotted off and picked them out for me, and that my 5 year old was so excited that he couldn't contain himself and told me what my present was as soon as they got home.<br />My swollen pregnant feet get so cold in the mornings that I just can't wait to slide into those babies. I've even secretly checked them out while putting away hubby's shirts. Shhh!<br />So shrinking husbands who don't know what to do get your wives, and who happened to read those blog posts, just remember your wife is not your mother, so anything you buy her in my books, is a win. You don't even have to spend money to make sure Mum gets a memorable Mother's Day. Sometimes I think the best gifts are the ones which are hand made and home made by the kids-the paintings, the weird cutout cardboard thingies and the not so perfect baking.<br />But here's a foolproof and fail-proof recipe for some yummy treats to spoil mum with that will definitely be appreciated. They're a hit with the young and the old and only have three ingredients. They're quickly put together, are no cook, and are a great recipe for the kids to get involved in.<br />They're chewy and sweet and look so pretty wrapped up in cellophane and given as a gift. How could you go wrong?<br />I sprinkled mine with tiny edible pearls. You can leave them plain, trust me they taste just as good!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-phDKcTxStdk/VUvtBdW50xI/AAAAAAAAFgY/IT3EH7-arvc/s1600/IMG_2117blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-phDKcTxStdk/VUvtBdW50xI/AAAAAAAAFgY/IT3EH7-arvc/s640/IMG_2117blog.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XCGtR6torVY/VUwE6IXLKJI/AAAAAAAAFhI/V1wFRoFfG0w/s1600/IMG_2127blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-XCGtR6torVY/VUwE6IXLKJI/AAAAAAAAFhI/V1wFRoFfG0w/s640/IMG_2127blog.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fE3Jv6FxC9M/VUwE4ADtlUI/AAAAAAAAFg8/yVWajrBYAaM/s1600/IMG_2150blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-fE3Jv6FxC9M/VUwE4ADtlUI/AAAAAAAAFg8/yVWajrBYAaM/s640/IMG_2150blog.jpg" width="640" /></a></div><br /><br />PINK RICEBUBBLE MARSHMALLOW SQUARES<br /><br />4 cups marshmallows (I used 2x 180g bags)<br />1 tbsp butter<br />5 cups of ricebubbles<br />tiny edible pearls (optional)<br /><br />Grease and line a 20x20cm dish with a little oil and baking paper. Ensure the sides of the paper come up higher than the sides of the dish for easy removal.<br />Place the marshmallows and the butter in a large saucepan. Stirring continuously over medium heat, melt the two ingredients until smooth. Pour in the ricebubbles and stir until well combined. Quickly pour the mixture into the lined dish. Wet your hands with cold water and press the mixture down evenly into the dish until the top is flat. Sprinkle with edible pearls if desired. Refrigerate for 2 hours or more before cutting into squares. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4_nepfM1rT0/VUwE3iKBghI/AAAAAAAAFg4/C5FjDXVkVwI/s1600/IMG_2190blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-4_nepfM1rT0/VUwE3iKBghI/AAAAAAAAFg4/C5FjDXVkVwI/s640/IMG_2190blog.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-I9vxj2WSqSU/VUwE8-KIL4I/AAAAAAAAFhQ/lrwL_Dw5hHI/s1600/IMG_2221blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-I9vxj2WSqSU/VUwE8-KIL4I/AAAAAAAAFhQ/lrwL_Dw5hHI/s640/IMG_2221blog.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jhNxOwgr1WM/VUwE-X9sy1I/AAAAAAAAFhY/nA09gf6oQPQ/s1600/IMG_2227blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-jhNxOwgr1WM/VUwE-X9sy1I/AAAAAAAAFhY/nA09gf6oQPQ/s640/IMG_2227blog.jpg" width="426" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DDgVQ7sgYfk/VUv8JcE9mVI/AAAAAAAAFgo/Wo7QPN88_Uc/s1600/IMG_2118blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-DDgVQ7sgYfk/VUv8JcE9mVI/AAAAAAAAFgo/Wo7QPN88_Uc/s640/IMG_2118blog.jpg" width="426" /></a></div><br /><br />http://lickthatspoon.blogspot.com/2015/05/pink-ricebubble-marshmallow-squares.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-6423590256406130474Fri, 17 Apr 2015 00:04:00 +00002015-04-16T20:04:24.984-04:00dinnersavorysidessweet potatovegetablesveggiesRoasted Sweet Potato with Honey and Cinnamon GlazeHow does one get out of a dinner rut? You know, how you end up always cycling through the same meals and the same sort of ingredients, and it just gets a little monotonous?<br />Sometimes you just have to mix it up a little at the dinner table. I always think it's a good idea to buy one new thing a fortnight and force yourself to cook with it. It's a good way to spice up meals a bit and adds to your cooking repertoire, making it more diverse and less boring.<br />It's a little challenging with small kids, because often you have go-to meals because you know meal time will be easier to bear. Yep, that's right! My kids would rather eat dry cat food than some of the things I serve. It's humbling. I try to reassure myself that their taste-buds haven't sufficiently developed yet, while I force feed them.<br />I was reading an article written by a dietician the other day about the "shared responsibility eating" theory. Basically you place the dinner on the table buffet style, and your children get to serve themselves, deciding what they want to eat and how much they will eat. There is no obligation to finish or taste anything. Well I think that's crazy. My kids would starve themselves. Or eat crackers for the rest of their childhoods. (trust me, I have been there in my own childhood, resulting in one never-hungry and malnourished girl. That's right-I never felt hungry enough to eat.)<br />My kids get served a portion of what we are eating and have to finish it. They at least have to have a taste of the things they're not used to, for example, if I add a new veggie or make something they've never tried before, they will have to at least experience it once.<br />We usually have our sweet potato boiled and mashed, but for Christmas lunch I decided to roast the sweet potato in wedges, drizzled in a honey cinnamon glaze. This was served alongside <a href="http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington">Gordon Ramsey's Beef Wellington</a> (Oh my. This is a must-make!) The roasted glazed sweet potato&nbsp; was so divine that I could probably have eaten the lot of it in one sitting. I have since brought it to the dinner table as a side, and it's always been a much-savored hit.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2FoVgLPCRN8/VTBMA-VZ4BI/AAAAAAAAFfs/QN3kLCTu5wU/s1600/IMG_6593blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2FoVgLPCRN8/VTBMA-VZ4BI/AAAAAAAAFfs/QN3kLCTu5wU/s1600/IMG_6593blog.jpg" height="426" width="640" /></a></div><br /><br />ROASTED SWEET POTATO WITH HONEY &amp; CINNAMON GLAZE (Adapted from <a href="http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe.html">Food Network</a>)<br /><br />4 sweet potatoes, peeled and cut into thick fingers<br />1/4 cup olive oil<br />1/4 cup honey<br />2 tsp ground cinnamon <br /><br />Preheat the oven at 190C.<br />Lay all the sweet potato fingers flat on a lined baking tray.<br />Combine the oil, honey and cinnamon in a small bowl until well incorporated. Drizzle this mixture over the top of the sweet potato. Roast in the oven for 20-30 minutes or until tender. If you prefer some more colour, you can finish off the roasting with a few minutes under the grill on a high setting.<br />Sprinkle with salt and pepper if desired before serving.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_QR2J4lsJT8/VTBMBDbBwgI/AAAAAAAAFfw/ZTIS7kt8DJI/s1600/IMG_6588blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_QR2J4lsJT8/VTBMBDbBwgI/AAAAAAAAFfw/ZTIS7kt8DJI/s1600/IMG_6588blog.jpg" height="426" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ys-g9KkGHOU/VTBNl2-RBLI/AAAAAAAAFgA/6aOddFrNkBw/s1600/IMG_6594blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ys-g9KkGHOU/VTBNl2-RBLI/AAAAAAAAFgA/6aOddFrNkBw/s1600/IMG_6594blog.jpg" height="426" width="640" /></a></div>http://lickthatspoon.blogspot.com/2015/04/roasted-sweet-potato-with-honey-and.htmlnoreply@blogger.com (Louise)1tag:blogger.com,1999:blog-8949931881031387563.post-5360606618915440634Wed, 15 Apr 2015 01:21:00 +00002015-04-16T01:57:07.067-04:00biscuitschocolatecookiesChewy Choc Chip BiscuitsMumma's got a bee in her bonnet, and it's got nothing to do with food.<br />Heading into the post office yesterday, the man behind the desk who was about to serve me stuck his nose further over the edge to peer down at three gorgeous little tykes in tow and one blossoming bump on the front of me. He counted the kids out loud, slowly and like a fool, as if there were just too many to number.<br />Then he looked at me with wide eyes and said, "Four? What are you doing? I mean, you obviously know what you're doing, but WHAT ARE YOU DOING?!"<br />I'm used to people commenting on the size of my little family with a wry smile, in semi joke form, and have found it easy to laugh off, with most people making no further comment. But this guy was unsmiling, obnoxious, and I knew he wasn't going to let it go. <br />"Have you got it worked out yet?" he asked. No, I'm just so uneducated, I don't now how babies are made.<br />My blood was steady boiling, but I had nothing to say. I just laughed, but inside I was punching in his irritating face. I wondered if I could get away with assault with the excuse of crazy pregnancy hormones raging around. A cat had totally got my tongue and I had no clever retaliation.<br />"Two is enough for me" grumbled the man, huffing. I turned around and there was a huge queue behind me.<br />"Well I admit, they're hard work, but so worth it" I smiled at him. "Four 500g satchels, please."<br />Inside I was saying "go screw yourself" but I am glad I didn't say that. My babies are my everything. Since when has it become okay for people to make rude comments on family size choices and pregnancy? It feels that as soon as you're showing a baby bump it gives every man and his dog the okay to go and judge and poke and make the rudest comments about fertility, family choices and the size of your body. "Don't you have a TV?" That's my favourite, along with "There are ways of not having more, you know."<br />As I left I turned back to him and said "I'm one of ten kids, you know. Four is nothing." I laughed at that jaw drop and out we all trotted.<br />Then I went home and stuffed my face with these biscuits. They're wonderful comfort food and packed full of happy-inducing chocolate chips. Bring on the questions as to whether I'm expecting twins, these thick, chewy delicious choc chip biscuits were well worth it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PDmU4kBq-Pk/VS2j-mQsNxI/AAAAAAAAFfA/JPDUc9wMjV0/s1600/IMG_0310blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PDmU4kBq-Pk/VS2j-mQsNxI/AAAAAAAAFfA/JPDUc9wMjV0/s1600/IMG_0310blog.jpg" height="426" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8fdjlQ4X5CM/VS2g8Q_jVCI/AAAAAAAAFec/eTdLBlPnHzo/s1600/IMG_0350blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8fdjlQ4X5CM/VS2g8Q_jVCI/AAAAAAAAFec/eTdLBlPnHzo/s1600/IMG_0350blog.jpg" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OsNXjHqWvzM/VS2j78Oya1I/AAAAAAAAFe4/KAPWP2Fdr_4/s1600/IMG_0298blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OsNXjHqWvzM/VS2j78Oya1I/AAAAAAAAFe4/KAPWP2Fdr_4/s1600/IMG_0298blog.jpg" height="640" width="426" /></a></div><br />CHEWY CHOC CHIP COOKIES (Adapted from <a href="http://allrecipes.com.au/recipe/4807/chewy-chocolate-chip-cookies.aspx?o_ln=SimRecipes_Photo_3&amp;o_is=SimilarRecipes">All Recipes</a>) <br /><br />2 1/4 cups plain four<br />1/2 tsp baking soda<br />1/2 tsp salt<br />170g butter, room temperature<br />1 cup brown sugar, packed<br />1/2 cup white sugar<br />1 tbsp vanilla essence/extract<br />1 egg<br />1 egg yolk<br />1 cup chocolate chips (or more if desired)<br /><br />Set the oven to 165C.<br />Sift the flour, baking soda and salt together in a medium bowl and set aside. In a separate bowl, beat the butter, brown sugar and white sugar until well combined. Add the vanilla and egg as well as the yolk. Beat until incorporated. Add the sifted mixture and beat until just combined. ix through the chocolate chips by hand.<br />Place rounded tablespoon-worths of mixture onto greased and lined trays, about 6 cms apart to allow for spreading. Bake for 15-17 minutes until they begin to turn golden brown. Remove from oven and leave to cool on trays for 5 minutes, before removing and placing on a wire rack.<br /><br />Makes at least 20 (they started getting eaten before I had the opportunity to count them all!)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ybig3kIj_Nc/VS2j5toUoKI/AAAAAAAAFew/4YlFvDbQUto/s1600/IMG_0301blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ybig3kIj_Nc/VS2j5toUoKI/AAAAAAAAFew/4YlFvDbQUto/s1600/IMG_0301blog.jpg" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TKgQuJvKW-Q/VS2j4Gkh6iI/AAAAAAAAFeo/45fRe8tYabU/s1600/IMG_0309blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TKgQuJvKW-Q/VS2j4Gkh6iI/AAAAAAAAFeo/45fRe8tYabU/s1600/IMG_0309blog.jpg" height="640" width="426" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qIVnU0a4k-U/VS2kFY97H-I/AAAAAAAAFfQ/7Fsk_m1Vg4c/s1600/IMG_0322blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qIVnU0a4k-U/VS2kFY97H-I/AAAAAAAAFfQ/7Fsk_m1Vg4c/s1600/IMG_0322blog.jpg" height="426" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eXfZrzxnTbQ/VS2kCrft_3I/AAAAAAAAFfI/Y62QIA78Lts/s1600/IMG_0325blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eXfZrzxnTbQ/VS2kCrft_3I/AAAAAAAAFfI/Y62QIA78Lts/s1600/IMG_0325blog.jpg" height="426" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CASidjY7c3Y/VS2kG5QhODI/AAAAAAAAFfY/HzjvC3G9kYI/s1600/IMG_0334blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-CASidjY7c3Y/VS2kG5QhODI/AAAAAAAAFfY/HzjvC3G9kYI/s1600/IMG_0334blog.jpg" height="426" width="640" /></a></div><br /><br />http://lickthatspoon.blogspot.com/2015/04/chewy-choc-chip-biscuits.htmlnoreply@blogger.com (Louise)2tag:blogger.com,1999:blog-8949931881031387563.post-1117058856209574304Tue, 31 Mar 2015 00:57:00 +00002015-03-30T20:57:22.948-04:00fridaymealmeatlesspastasavorysouptotatoesVegetarianTomato & Spinach Tortellini SoupI was only 19 when I met my husband and started dating him, so I had only been on a handful of proper dates with other people up until then. So maybe I just don't know what's the norm, but I always thought I'd see swags of other young people out for dinner beside us, wining and dining. Do young people not do dinner dates in the 2000's? Where do they go, and what do they do? We always seemed like the youngest ones eating out in a restaurant, surrounded by couples aged 30+. Was dining out uncool? Maybe I'm just old fashioned, but I think it's an amazing way and opportunity to get to know people better, and to me that's what dating is partially about. Those talks over dinner were priceless! I wouldn't have traded them for drinks with my boyfriend in a noisy bar. You know, the ones with such loud music that you have to yell, and then just end up giving up and dousing down another drink, with the hope to soothe your sore throat?<br />Okay, I realise I'm beginning to sound old now.<br />Moving on! What's your favourite cuisine? I have two in particular,&nbsp; French and Italian, closely followed by Indian. Take me out for Italian, and I'll probably be hanging around you for life.<br />If you're looking for great spots to go out for dinner in Brisbane, try out the Ceylon Inn for Indian, Boucher for French and Mario Sarti for Italian. They're three of our favourite places to dine out. And they never disappoint.<br />Neither will this Italian recipe I'm about to share with you, inspired and adapted from a blog called <a href="http://diethood.com/spinach-tortellini-tomato-soup/">Diethood</a>. Now you know I don't believe in diets, and this soup is filled with delicious carbs (oh yeah!) It's also vegetarian, so it is perfect for those who are looking for meatless meals, which are great for Lent and Fridays. Or if you don't indulge in meat. If you'd like a meat addition, you can add any sort of tortellini, and many have a meat filling. I used spinach and ricotta filled agnelotti and it was just divine! The recipe feeds many mouths too, and is great with a dollop of sour cream and some nice, crispy garlic bread on the side.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Gbq9gyQPZZM/VRZ4NZZczEI/AAAAAAAAFdI/C5JJhygqRhk/s1600/IMG_0144blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Gbq9gyQPZZM/VRZ4NZZczEI/AAAAAAAAFdI/C5JJhygqRhk/s1600/IMG_0144blog.jpg" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_2ilr65PIXE/VRZ6RrrdlfI/AAAAAAAAFd4/_o-JtIl6Ctc/s1600/IMG_0219blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_2ilr65PIXE/VRZ6RrrdlfI/AAAAAAAAFd4/_o-JtIl6Ctc/s1600/IMG_0219blog.jpg" height="426" width="640" /></a></div><br />TOMATO AND SPINACH TORTELLINI SOUP (Adapted from <a href="http://diethood.com/spinach-tortellini-tomato-soup/">Diethood</a>)<br /><br />2 tbsp olive oil<br />1 tbsp butter<br />1 red onion, finely chopped<br />2 tsp crushed garlic<br />2 cans diced tomato with added herbs (basil, garlic and oregano)<br />4 cups passata/tomato sauce (pasta sauce)<br />4 cups vegetable or chicken stock<br />1 package tortellini (frozen or fresh is fine)<br />1 cup fresh baby spinach, finely chopped<br />salt and pepper to taste<br /><br />Place the oil and butter in a saucepan, and heat until the butter has melted. Ad the chopped onion and cook for two minutes or until somewhat softened. Add the garlic for a further two minutes. Add the diced tomatoes and tomato sauce and bring to the boil on a medium-high heat.<br />Add the stock and return to the boil. Then add the tortellini and spinach. Cook until heated through. Add salt and pepper to taste. Serve with optional dollop of sour cream and crusty garlic bread.<br /><br />Serves 6-8<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gTA__ySBLPc/VRZ4RRXCKiI/AAAAAAAAFdQ/zXGgSWcqdYg/s1600/IMG_0140blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gTA__ySBLPc/VRZ4RRXCKiI/AAAAAAAAFdQ/zXGgSWcqdYg/s1600/IMG_0140blog.jpg" height="426" width="640" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-weK8O0RW_RM/VRZ7LoHERfI/AAAAAAAAFeE/46QAmSQDD54/s1600/IMG_0202blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-weK8O0RW_RM/VRZ7LoHERfI/AAAAAAAAFeE/46QAmSQDD54/s1600/IMG_0202blog1.jpg" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KUSJluQzUqI/VRZ6BVNM90I/AAAAAAAAFdY/WqUV1Ym000I/s1600/IMG_0192blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KUSJluQzUqI/VRZ6BVNM90I/AAAAAAAAFdY/WqUV1Ym000I/s1600/IMG_0192blog.jpg" height="426" width="640" /></a></div><br /><br />http://lickthatspoon.blogspot.com/2015/03/tomato-spinach-tortellini-soup.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-2591407732638361715Tue, 17 Mar 2015 00:30:00 +00002015-03-16T20:30:56.336-04:00chocolateheartsholidaysloverumsweetsValentine's Dayvalentines day recipeChocolate Rum HeartsLovers-it's that time of the year again. I've crawled out from my hiding place to bring you a very quick, easy and yummy recipe that is perfect for Valentine's Day, especially if you don't buy gifts but just do something thoughtful for your significant other. The only problem is life caught up with me and I wasn't able to post it on time, but never the less, it's a good recipe for just surprising your lover, regardless what day it is. Who needs a particular day to express their love anyway?<br />Just in case you've been wondering what rock I've crawled out from under, I am pregnant! That's one big boulder on the front of me. I haven't been up to doing much cooking or baking, and would rather be laying down and catching as many zzz's as I can muster with three toddlers under my care. Just kidding- toddlers 1, mummy 0.<br />But that's okay, because over the weekend, hubby and I and the kids are heading off on holidays to the Sunshine Coast. I cannot wait to get my grubby mits on that little beach house and really relax! Anyway, these heart shaped rum bites are delicious and you don't need to use an oven. If you're in one of those hot climates like I am, you will not want to pass this up. It's too hot to have that thing on.<br />If you're curious as to what you'll be creating, I can tell you what will be passing your beloved's lips-dense, chocolatey hearts with a nice dash of rum, rolled in red coconut. You will need a silicone heart mold. I suspect mine is supposed to be used for ice making but it's always been more handy for other non liquid creations like this...yum!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JphwRoIG2fs/VNxWU9OTqWI/AAAAAAAAFbo/TthrFEwdNx0/s1600/IMG_8728blogit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JphwRoIG2fs/VNxWU9OTqWI/AAAAAAAAFbo/TthrFEwdNx0/s1600/IMG_8728blogit.jpg" height="426" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UG4LAv2tCGQ/VNxXZq0Rh8I/AAAAAAAAFb8/Cu8O3gDXV_g/s1600/IMG_8740blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UG4LAv2tCGQ/VNxXZq0Rh8I/AAAAAAAAFb8/Cu8O3gDXV_g/s1600/IMG_8740blog.jpg" height="426" width="640" /></a></div><br />&nbsp;CHOCOLATE RUM HEARTS (A Lick the Spoon Original) <br /><br />350g biscuits (I used a bunch of different ones like Marie bisuits, plain sweet ones)<br />1/2 cup cocoa powder<br />1/2 cup (300g) sweetened condensed milk<br />2-3 tbsp. rum<br />1/4 cup dessicated coconut<br />1 tbsp red food colouring<br /><br />Crush the biscuits into fine crumbs in a food processor. Pour into a medium sized bowl.<br />Add the cocoa, sweetened condensed milk and rum. Mix until well combined.<br />In a zip lock bag, place the coconut and the food colouring. Mix around until the coconut begins to change colour. Sprinkle a little of this mixture into the bottom of each heart shaped silicone old.<br />Press the chocolate biscuit mixture into the silicone heart molds and firmly press the tops smooth. Refrigerate for 15-30 minutes, then pop them out. Refrigerate in a airtight container until ready to serve.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FtvYl2J_J0k/VNxOvXFE4XI/AAAAAAAAFbM/YuwyKOYYo00/s1600/IMG_8714blogit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FtvYl2J_J0k/VNxOvXFE4XI/AAAAAAAAFbM/YuwyKOYYo00/s1600/IMG_8714blogit.jpg" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZdHyX3sOAQ0/VNxVKLqP3HI/AAAAAAAAFbc/FQpZED-J90k/s1600/IMG_8690blogit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZdHyX3sOAQ0/VNxVKLqP3HI/AAAAAAAAFbc/FQpZED-J90k/s1600/IMG_8690blogit.jpg" height="426" width="640" /></a></div><br /><br /><br />http://lickthatspoon.blogspot.com/2015/03/chocolate-rum-hearts.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-3638923562228183648Wed, 24 Dec 2014 02:30:00 +00002014-12-23T21:30:56.555-05:00biscuitsChristmascookieslemonsshortbreadLemon MeltawaysIs it really Christmas without a good helping of home made shortbread on the scene? These delectable lemon meltaway shortbreads are adorable and festive looking, coated in a thick layer of icing sugar. The flavour has been amped up with the fresh addiction of lemon juice and lemon zest, taking this melt in your mouth biscuit to heightened levels. They are great for gift giving, especially for that last minute Christmas cooking, and are a pretty addiction to any Christmas entertaining table. Forget Christmas, these babies are to be made all year round, they're that good!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vf09M62cHsk/VJeXUAlqvGI/AAAAAAAAFaU/JV4O8KFOjeA/s1600/IMG_4916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vf09M62cHsk/VJeXUAlqvGI/AAAAAAAAFaU/JV4O8KFOjeA/s1600/IMG_4916.jpg" height="426" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hEP-s3ur5Ag/VJeXP3zV4UI/AAAAAAAAFaE/1nC0Q0LlGE0/s1600/IMG_4912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hEP-s3ur5Ag/VJeXP3zV4UI/AAAAAAAAFaE/1nC0Q0LlGE0/s1600/IMG_4912.jpg" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ee9YWWRSdNM/VJeXavqz-vI/AAAAAAAAFak/HG-yJ0EqzBA/s1600/IMG_4933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ee9YWWRSdNM/VJeXavqz-vI/AAAAAAAAFak/HG-yJ0EqzBA/s1600/IMG_4933.jpg" height="426" width="640" /></a></div><br />LEMON MELTAWAYS <span style="font-size: x-small;">(<a href="http://www.mybakingaddiction.com/meyer-lemon-meltaways/?utm_source=feedly">Adapted from My Baking Addiction</a>)</span><br /><br />3/4 cup butter, room temperature<br />1 cup icing sugar, divided<br />1 1/2 tbsp lemon zest (2-3 lemons depending on size)<br />3 tbsp fresh lemon juice<br />1 tbsp vanilla essence<br />1 3/4 cups + 2 tbsp plain flour<br />2 tbsp corn flour<br />pinch salt<br /><br />Preheat the oven at 180C.<br />Cream together the butter and 1/3 cup of the icing sugar until light and fluffy. Add the zest, juice and vanilla, and beat until all the ingredients come together and are smooth.<br />Combine the flour, corn flour and salt in a small bowl. While beating the butter mixture, gradually add the flour mixture, about 1/4 cup at a time until well incorporated.<br />Divide the mixture in half, and roll each into 1 1/2 inch logs. wrap both in plastic wrap and place in the freezer for 1/2 an hour to harden.<br />Take the rolls from the freezer one at a time and slice with a sharp knife into 1/4 inch rounds. Place them on greased and lined biscuit trays. Bake for 13-14 minutes, or until the bottoms begin to turn golden. Leave to cool on the trays for 10 minutes before transferring to a cooling rack. When cool, use the remaining icing sugar in a bowl to coat the outside of each cookie.<br /><br />NOTES: you can store these biscuits in an airtight container for up to one week.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0ufEBbDPP2Q/VJeXYrlRlLI/AAAAAAAAFac/wNfA2cFSxck/s1600/IMG_4936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0ufEBbDPP2Q/VJeXYrlRlLI/AAAAAAAAFac/wNfA2cFSxck/s1600/IMG_4936.jpg" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3fTq_OTdghE/VJeXQj1evBI/AAAAAAAAFaI/Ydv5GNLm6Ag/s1600/IMG_4906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3fTq_OTdghE/VJeXQj1evBI/AAAAAAAAFaI/Ydv5GNLm6Ag/s1600/IMG_4906.jpg" height="640" width="426" /></a></div><br />http://lickthatspoon.blogspot.com/2014/12/lemon-meltaways.htmlnoreply@blogger.com (Louise)2tag:blogger.com,1999:blog-8949931881031387563.post-3908293527748999218Sun, 21 Dec 2014 23:54:00 +00002014-12-21T18:57:12.854-05:00alcoholbeveragesChristmas ideadrinksgiftslemonlimoncelloHomemade LimoncelloIf you were to ask what the most exciting thing I have made and tasted this year it would be this-heavenly, liquid gold. Lemony, sweet, alcoholic, utterly refreshing and served ice cold straight from the freezer, this home made limoncello is definitely a case of saving the best till last. It's a recipe with history, passed around Italy. I nabbed it from the glorious hardcover Italian cookbook <i>Limoncello and Linenwater</i> by Tessa Kiros, and she writes<br /><br /><div style="text-align: center;">&nbsp;<span style="font-size: large;">"This recipe is from Massimo, Giovani's friend, and he got it from his Sicilian friend's grandmother."</span>&nbsp;</div><br />Don't you just love recipes that have been passed on through numerous people and generations? You just know there's something special about it, something coveted. It just adds to the flavour.<br />This drink really is a labour of love. But food and drink always does taste better with lashings of passion and love poured into it, I am certain of it. I had blisters on my hands after spending hours peeling the lemon yellow off the pith with a potato peeler-but it was so worth it. I can not stress how worth it it was. Thankfully we made a double batch of this lovely drink, so that we could gift it to friends and family this Christmas. It's the ultimate homemade Christmas gift for anyone who enjoys a good drop and is a foodie lover. <br />We had been saving interesting liqueur bottles over the years for this very moment-after weeks of soaking the peel and waiting for it to settle, we finally got to bottle our very own home brewed limoncello. The feeling of satisfaction was beyond what I expected, especially after we had chilled it in the freezer and taken our first sips. Ahhhhhhhhhh! The perfect beverage to have on a hot summer's day.<br />Just to test how good our limoncello was, we poured a comparative shot glass of limoncello we had purchased from a well known boutique liqueur store in the Sunshine Coast hinterland. Theirs is a clear pure colourless liquid scattered with gold leaf and set in a cello shaped bottle. Fancy!<br />Ours is a clear, lemon coloured liquid, brilliant to the eye. In comparison, ours smells and tastes much more lemony, sweeter, with an alcoholic warmth at the end. The store bought one is less aromatic, and perhaps more alcoholically potent. The first impression is "Wow, strong alcohol! Mmmh, lemon."<br />It's the exact reverse for the home made limoncello.<br />I'm pretty biased, but I prefer our batch, as does my husband. That dash of love sure is a tasty addition. We hope to carry on our home made liqueur tradition to many future Christmases.And you may ask, what am I going to do with all those peeled lemons? Make <a href="http://lickthatspoon.blogspot.com.au/2014/01/cloudy-pink-old-fashioned-lemonade.html">old fashioned cloudy pink lemonade</a> of course!<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FvAzfhf068E/VJdRk0raMuI/AAAAAAAAFYY/zEhLBOLcSnc/s1600/IMG_6365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FvAzfhf068E/VJdRk0raMuI/AAAAAAAAFYY/zEhLBOLcSnc/s1600/IMG_6365.jpg" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OjdUUSLtNMg/VJdRfMdZGNI/AAAAAAAAFYI/9K8jqyFDyQc/s1600/IMG_6362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OjdUUSLtNMg/VJdRfMdZGNI/AAAAAAAAFYI/9K8jqyFDyQc/s1600/IMG_6362.jpg" height="426" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FDBHMiuYQ5c/VJdRWyI_l6I/AAAAAAAAFXw/upCkgRbHxBU/s1600/IMG_6291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FDBHMiuYQ5c/VJdRWyI_l6I/AAAAAAAAFXw/upCkgRbHxBU/s1600/IMG_6291.jpg" height="400" width="266" /></a><a href="http://3.bp.blogspot.com/-rlmdT-zi0iE/VJdRpCn1U2I/AAAAAAAAFYg/YHQCc4Wj2hc/s1600/IMG_63871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rlmdT-zi0iE/VJdRpCn1U2I/AAAAAAAAFYg/YHQCc4Wj2hc/s1600/IMG_63871.jpg" height="400" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-btrI0KEPD2E/VJdRaPqgs0I/AAAAAAAAFYA/t3dbz0eXLxA/s1600/IMG_6339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-btrI0KEPD2E/VJdRaPqgs0I/AAAAAAAAFYA/t3dbz0eXLxA/s1600/IMG_6339.jpg" height="426" width="640" /></a></div><br /><br />HOMEMADE LIMONCELLO <span style="font-size: x-small;">(From Limoncello and Linenwater, by Tessa Kiros. pg. 17)</span><br /><br />8 lemons<br />1 litre (4 cups) pure alcohol<br />1 kg sugar<br />1 litre (4 cups) water<br /><br />Wash and scrub the lemons very well.<br />Pare them with a potato peeler, removing only the yellow of the skins (any white pith will make the limoncello bitter, so just skim off the yellow). Put the yellow skins in a wide mouthed glass carafe&nbsp; with about a 3 litre capacity. <br />Pour the alcohol over the top and seal. Keep covered for one week, shaking occasionally to make sure all the peel is soaking.<br />Put the sugar in a saucepan with the water and stir until the sugar has dissolved. Bring to the boil and simmer for just under 10 minutes. Remove from the heat. Using a fine strainer or sieve, filter the alcohol into a jug and discard the lemon peel.<br />Slowly pour the strained alcohol into the hot sugar syrup and stir to combine thoroughly.<br />Cool completely. <br />Pour back into the carafe. Cover again and leave for 10-15 days.<br />Serve well chilled. You can even keep it in the freezer.<br /><br />NOTES: We used vodka as the alcohol in this recipe. Most pure alcohols are between 96-98%. Makes about 2.25 litres. We made a double batch, and spent about $100 on vodka, sugar and lemons, and got about 4.5 litres of pure Italian bliss. (8 varied sized bottles!) You can store this in the freezer permanently for a super chilled drink-the alcohol cannot freeze.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HRsd9S2UHiM/VJdRhNopDJI/AAAAAAAAFYQ/Ctw2A4Ff5-I/s1600/IMG_6374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HRsd9S2UHiM/VJdRhNopDJI/AAAAAAAAFYQ/Ctw2A4Ff5-I/s1600/IMG_6374.jpg" height="640" width="426" /></a></div><br />The process in pictures:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4FO9GbNSCSQ/VJdTr8sef-I/AAAAAAAAFYs/073b_A35Quo/s1600/IMG_4862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4FO9GbNSCSQ/VJdTr8sef-I/AAAAAAAAFYs/073b_A35Quo/s1600/IMG_4862.jpg" height="400" width="266" /></a></div><br />&nbsp;Just to show you how thinly you need to peel the rind from the lemon, the first slice I took out of the first lemon looked like the above. The peel had lots of white on the bottom, so skim lightly and peel like the rest of the lemon pictured above.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-o_HIkbFOoPU/VJdTrzBs9uI/AAAAAAAAFYw/2OKVfHtQiLk/s1600/IMG_4854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-o_HIkbFOoPU/VJdTrzBs9uI/AAAAAAAAFYw/2OKVfHtQiLk/s1600/IMG_4854.jpg" height="266" width="400" /></a></div><br />&nbsp;Your peel should look like this. In the beginning, until I got the knack of peeling well, some of my peel had white on it. This makes the limoncello bitter, so try to avoid it. My small dose of white didn't seem to affect the flavour noticeably. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-g5hfQ3dzQGo/VJdTtSjlAiI/AAAAAAAAFY8/ZMWbH_emBJk/s1600/IMG_4876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-g5hfQ3dzQGo/VJdTtSjlAiI/AAAAAAAAFY8/ZMWbH_emBJk/s1600/IMG_4876.jpg" height="400" width="266" /></a></div><br />&nbsp;All the peel place in glass container.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8nX-DbccP2s/VJdT1eE08DI/AAAAAAAAFZE/84xJic68o5M/s1600/IMG_4880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8nX-DbccP2s/VJdT1eE08DI/AAAAAAAAFZE/84xJic68o5M/s1600/IMG_4880.jpg" height="400" width="266" /></a><a href="http://2.bp.blogspot.com/-_c7hTw9l1ZE/VJdT5f4g0oI/AAAAAAAAFZU/uN1sedVlxc8/s1600/IMG_4893.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_c7hTw9l1ZE/VJdT5f4g0oI/AAAAAAAAFZU/uN1sedVlxc8/s1600/IMG_4893.jpg" height="400" width="266" /></a></div><br />&nbsp;Vodka is added to the peel.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CtXjPgSVy0Q/VJdT1u8i75I/AAAAAAAAFZI/akfwc3gixDc/s1600/IMG_4882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CtXjPgSVy0Q/VJdT1u8i75I/AAAAAAAAFZI/akfwc3gixDc/s1600/IMG_4882.jpg" height="400" width="266" /></a></div><br />&nbsp;Bottle is sealed and left to sit for a week. Careful when you go to inhale from the bottle, it will burn your nostils!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5ZxZwjeW6do/VJdc8vwGoZI/AAAAAAAAFZ0/DUY0lgKYf2Q/s1600/IMG_5255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5ZxZwjeW6do/VJdc8vwGoZI/AAAAAAAAFZ0/DUY0lgKYf2Q/s1600/IMG_5255.jpg" height="266" width="400" /></a></div>&nbsp; <br />After that the lemon is removed and water and sugar is boiled together to create a hot sugar syrup. This is added to the vodka. It then sits for 10-15 days before bottling.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XKQ3gdM7G1w/VJdUCUpa4EI/AAAAAAAAFZk/KpNfVlRzvWk/s1600/IMG_6261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XKQ3gdM7G1w/VJdUCUpa4EI/AAAAAAAAFZk/KpNfVlRzvWk/s1600/IMG_6261.jpg" height="400" width="266" /></a></div><br />&nbsp;Hubby bottling the limoncello.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Bh0pZf7SHio/VJdT9Kx0yvI/AAAAAAAAFZc/JCEpmQR71xs/s1600/IMG_6284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Bh0pZf7SHio/VJdT9Kx0yvI/AAAAAAAAFZc/JCEpmQR71xs/s1600/IMG_6284.jpg" height="400" width="266" /></a></div><br />Voila! Chill and serve.http://lickthatspoon.blogspot.com/2014/12/homemade-linoncello.htmlnoreply@blogger.com (Louise)0tag:blogger.com,1999:blog-8949931881031387563.post-2182767904837620656Thu, 18 Dec 2014 23:55:00 +00002016-04-28T18:15:00.509-04:00chocolatecoconutdesserteasygluten freeimpressivepiequicksweetstartDark Chocolate Ganache and Coconut TartBeing in Australia, I missed out on all the foodie enjoyment associated with Thanksgiving-but that didn't stop me from making pie! I believe it's a Martha Stewart creation originally- and so simple, delicious and gluten free just as an added bonus. I love that only four ingredients are used to create this luscious silky dark chocolate tart. It's somewhat ganachy, with a gorgeous coconut crust-sort of like a giant, chocolate covered macaroon, really. It's impressive yet takes next to no effort or skill, and feeds an army due to its glorious richness. Could there be any more perfect a dessert for Christmas? Easy, quick, delicious, festive, impressive! Perfection.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8-pc4CcGIss/VHvnStAwz2I/AAAAAAAAFU8/jqJVzddBnb4/s1600/IMG_3788(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-8-pc4CcGIss/VHvnStAwz2I/AAAAAAAAFU8/jqJVzddBnb4/s1600/IMG_3788(1).jpg" width="640" /></a></div><br /><br />DARK CHOCOLATE GANACHE &amp; COCONUT TART (Adapted from <a href="http://www.marinmamacooks.com/2012/12/chocolate-coconut-pie/" target="_blank">Marin Mama Cooks</a>)<br /><br />4 tbsp butter, room temperature<br />2 cups dessicated coconut<br />350g dark chocolate<br />1 1/2 cups heavy cream<br /><br />Preheat your oven to 180C.<br />Place one third of the coconut into a medium bowl with the butter and stir thoroughly to combine. using your fingers, combine the remaining coconut with the butter coconut mix.<br />Line a 9in pie dish with baking paper. Press the coconut mixture firmly into the base and then up the sides of the dish, leaving the top edge more loosely packed and fluffy. Lay a sheet of foil underneath your pie dish and draw a circle around it. Cut off the edges so that you have a foil cover the size of the pie. Fold this in half and cut a half circle about two inches from the edge. Unfold to reveal a "o" shaped ring of foil. Place this on the pie so that it covers the top of the edges. This will stop it from over browning. Place the pie in the oven. You will need to carefully watch the pie, as ovens vary hence does the cooking time. Also what you cook in (glass, tin, ceramic etc) will alter the browning time. I cooked mine in a tin and it took about 12-15 minutes to start tuning a golden brown. Then remove the foil and cook for a further 4 minutes until just golden on the edges. Be careful not to let the bottom get too brown. If one area is getting too brown, cover in a piece of foil to stop the browning process in that area.<br />Remove from the oven and set aside to cool. When the crust is cool, chop up the chocolate and place it in a medium sized heat proof bowl. Place the cream in a small saucepan. Over a medium-low heat, bring the cream just to the boil.&nbsp; Pour the cream over the chocolate, and let it sit for 10 minutes undisturbed. Mix together until fully incorporated and smooth and glossy. Pour into the coconut base and smooth the top if you need to.<br />Refrigerate until the chocolate has set (this will depend on the the of chocolate you use, it can take from 2 to 24 hours)<br /><br />Serves: 10-12 (slice small as this tart is very rich)<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rsY1hHZnnO0/VHvnulew94I/AAAAAAAAFVE/EHz2P5vlHiI/s1600/IMG_3801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-rsY1hHZnnO0/VHvnulew94I/AAAAAAAAFVE/EHz2P5vlHiI/s1600/IMG_3801.jpg" width="426" /></a></div><br />http://lickthatspoon.blogspot.com/2014/12/dark-chocolate-ganache-and-coconut-tart.htmlnoreply@blogger.com (Louise)0